ENDIVE AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Time 14m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.
ENDIVE SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
- Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
- Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
- To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
- Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.
ENDIVE AND BLUE CHEESE SALAD WITH SOY-SHERRY VINAIGRETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
- Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).
BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD
My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.
Provided by mary winecoff
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
- Toss endive and blue cheese together.
- Add oil and vinegar dressing.
- Mix.
- Arrange pear slices around the edges of a salad plate and mound salad in the center.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 173.7, Fat 9.9, SaturatedFat 6.3, Cholesterol 25.3, Sodium 479.9, Carbohydrate 14.9, Fiber 3.7, Sugar 8.4, Protein 8
ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD
Steps:
- In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
- In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.
SPINACH AND ENDIVE SALAD WITH BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green Side Quick & Easy Blue Cheese Spinach Healthy Endive Gourmet Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.
ENDIVE WITH TART APPLE DRESSING AND BLUE CHEESE
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Categories Bon Appétit Salad Endive Blue Cheese Pecan Dinner Appetizer Lemon Juice Apple Juice Vinegar Healthy Fall Side Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 15
Steps:
- Nut Salsa
- Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
- Dressing and Assembly
- Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
- Toss endive in a large bowl with half of dressing; season with salt.
- Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
- Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
ENDIVE SALAD WITH BEETS AND BLUE CHEESE
Provided by Moira Hodgson
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
- Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
- Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
- Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
SALAD WITH BLUE CHEESE DRESSING
This salad is a tradition in my home each Christmas. The chunky blue cheese dressing coats the lettuce beautifully. Toss in extra vegetables to suit your family's taste. -Shirley Bedzis, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14-16 servings.
Number Of Ingredients 15
Steps:
- In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.
Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 267mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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