Endive Salad With Lemon Vinaigrette Recipes

ENDIVE SALAD WITH LEMON VINAIGRETTE

Endive Salad with Lemon Vinaigrette image

Provided by Roslyn Dupler Fitch

Categories Salad Lemon Pine Nut Summer Endive Bon Appétit Las Vegas Nevada

Yield Serves 4

Number Of Ingredients 12

Ingredients

Dressing
1/4 cup fresh lemon juice
2 large garlic cloves, coarsely chopped
1/2 cup olive oil
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
6 3/4-inch-thick slices sourdough flute and baguette
1/4 cup olivada* or prepared tapenade spread
Salad
2 heads Belgian endive, coarsely chopped
1 head curly endive, center leaves only, torn into pieces
1/2 cup pine nuts (about 2 ounces), toasted
*An olive spread available at Italian markets, specialty foods stores and some supermarkets. If unavailable, puree pitted black, brine-cured olives.

Steps:

For dressing:
Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
For salad:
Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD

The Barefoot Contessa's Endive and Avocado Salad image

Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.

Provided by Irish Rose

Categories Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons Dijon mustard
1/4 cup lemon juice, freshly squeezed
4 -5 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 heads endive
4 ripe Hass avocadoes, peeled and seeded

Steps:

Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Arugula Endive Salad with White Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

Steps:

For the vinaigrette:
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
For the salad:
In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

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