Endive Salad With Walnuts And Roquefort Recipes

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ENDIVE, ORANGE & ROQUEFORT SALAD



Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT



Endive Salad With Walnuts and Roquefort image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

2 small shallots, peeled and minced
2 tablespoons sherry vinegar
1/4 cup walnut oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6 heads endive, leaves separated, washed and dried
1/2 cup walnuts, toasted and coarsely chopped
1 ounce Roquefort, crumbled

Steps:

  • In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams

ENDIVE, ORANGE AND ROQUEFORT SALAD



Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
  • Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE



Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Time 15m

Number Of Ingredients 9

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

Steps:

  • To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.;

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE



Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Number Of Ingredients 9

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

Steps:

  • To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT



Watercress Endive Salad With Roasted Pears and Roquefort image

This is a wonderful easy to assemble salad which looks stunning on a buffet table. The pears can be roasted 1 day ahead of time if stored in an air tight container in the refrigerator. If desired, replace part of the olive oil in the dressing with walnut oil. Do not substitute red wine for the port. You need the robust port flavour here.

Provided by Chef Regina V. Smith

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper
4 large bartlett pears
1/4 cup ruby port
2 tablespoons olive oil
2/3 cup walnuts, coarsely chopped
2 bunches watercress
6 Belgian endive
8 ounces Roquefort cheese, crumbled

Steps:

  • To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl. Season with salt and pepper to taste.
  • Preheat the oven to 400F.
  • Peel pears. Cut into quarters and core. Cut each pear into approximately 10 thick slices each. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender. Let cool.
  • Place walnuts on baking sheet. Toast for 5 minutes. Watch them carefully so they do not burn.
  • Remove the tough stems from the watercress. Remove cores from the endive and cut into thick slices.
  • To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre. Drizzle with dressing. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.

Nutrition Facts : Calories 457.3, Fat 32.9, SaturatedFat 8.6, Cholesterol 25.5, Sodium 623.3, Carbohydrate 32.2, Fiber 15.9, Sugar 12.1, Protein 13

ENDIVE, PEAR AND ROQUEFORT SALAD



Endive, Pear and Roquefort Salad image

This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)

Provided by Pianolady

Categories     Pears

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

4 -6 heads Belgian endive
1 1/2 tablespoons champagne vinegar (or white wine vinegar)
3/4 teaspoon Dijon mustard
1 egg yolk (at room temperature)
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
2 ripe bartlett pears (halved, cored and sliced)
1/4 lb of good Roquefort cheese
1/2 cup of toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise.
  • Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
  • Slowly whisk in the olive oil to make an emulsion.
  • Toss the pears with some vinaigrette and place on the endive.
  • Drizzle the remaining vinaigrette over the endive leaves to moisten them.
  • Crumble the Roquefort onto the endive.
  • Sprinkle with walnuts and serve at room temperature.
  • Enjoy!

WATERCRESS, WALNUT, AND ROQUEFORT SALAD



Watercress, Walnut, and Roquefort Salad image

Categories     Salad     Quick & Easy     Blue Cheese     Walnut     Watercress     Gourmet

Yield Serves 4

Number Of Ingredients 17

For caramelized walnuts:
1/4 cup walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon walnut oil*
For dressing:
1 small garlic clove
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons walnut oil*
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled
1 Belgian endive
2 bunches watercress (about 6 cups packed)
2 ounces Roquefort, crumbled (about 1/2 cup)
*available at specialty foods shops and some supermarkets

Steps:

  • Make caramelized walnuts:
  • Preheat oven to 350°F.
  • In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
  • Make dressing:
  • Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
  • Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD



Chicory-Endive Roquefort and Walnut Salad image

We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.

Provided by French Tart

Categories     Salad Dressings

Time 10m

Yield 6-10 serving(s)

Number Of Ingredients 10

3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
  • Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
  • Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
  • To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
  • Take off the heat & cool.
  • Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
  • Separate the leaves gently and wash again if necessary.
  • Place the leaves into an attractive flat dish or on to a serving platter.
  • Crumble over the blue cheese & pour over the dressing.
  • Scatter the toasted walnuts over the top & serve immediately with crusty bread.

Nutrition Facts : Calories 313.1, Fat 30.1, SaturatedFat 7.7, Cholesterol 25.5, Sodium 531.9, Carbohydrate 4.3, Fiber 1.3, Sugar 1.3, Protein 9.1

ENDIVE SALAD WITH WALNUTS



Endive Salad with Walnuts image

This simple and elegant starter is excellent with Sauvignon Blanc.

Yield Serves 4

Number Of Ingredients 5

1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup walnut oil or olive oil
8 heads Belgian endive, trimmed, halved lengthwise
1/2 cup toasted chopped walnuts

Steps:

  • Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.

ENDIVE WITH PEARS, WALNUTS, AND ROQUEFORT



Endive with Pears, Walnuts, and Roquefort image

This is a classic combination: a salty-sweet salad of blue cheese, pears, and walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons walnut oil
2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces
1 pear, cored and sliced 1/4 inch thick
1/2 cup toasted walnut halves
1/2 cup crumbled Roquefort cheese

Steps:

  • In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.

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Top Asked Questions

How do you prepare endive salad?
Slice the endive heads on a sharp diagonal into 1/4-inch-wide strips, turning the heads as you slice and whittling down to the core. Add the endive to the salad, along with the walnuts. Toss the salad with the vinaigrette and arrange on plates. Crumble the Roquefort onto each serving, finish with a few grinds of black pepper, and serve.
How to cook with endive and watercress?
Wait to cut the endive until just before serving—like an apple, it browns quickly once cut. In a small bowl, combine the vinegar and salt; slowly whisk in the walnut oil. Put the watercress in a salad bowl. Quarter and core the apple, slice it 1/8 inch thick, and then cut the slices crosswise. Add the apple to the salad bowl.
How do you use Roquefort salad dressing?
In a large bowl, toss the chicory, walnut, pear, celery and two-thirds of the cold Roquefort into the dressing and arrange on a large serving plate. To finish, crumble the remaining cold Roquefort over the salad and sprinkle with chopped chives.
What is the best way to cook endive?
In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside. Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise.

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