ENDIVE, PEAR, AND ROQUEFORT SALAD
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.
ENDIVE & PEAR SALAD
Although crisp white endives have a reputation for bitterness, they are a great winter salad leaves. Tossed with a peppery mustard vinaigrette, julienned pears and pomegranate seeds, this refreshing endive salad is so very pretty to eat with eyes as well as with mouth.
Provided by Cook for Your Life Staff
Categories Salads
Number Of Ingredients 1
Steps:
- Quarter the endives lengthwise, remove the core, then thinly slice diagonally across the leaves. Set aside.
- In the bottom of a large salad bowl whisk together the Dijon mustard, salt, pepper, cider vinegar and olive oil. Taste. Pour in the sliced endive, pear and pomegranate seeds. Toss to combine then serve.
Nutrition Facts : Calories 694
ENDIVE, PEAR, AND ROQUEFORT SALAD
Provided by Ina Garten
Time 15m
Yield 3 servings
Number Of Ingredients 10
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.
ENDIVE AND PEAR SALAD
Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Pear Winter Raw Endive Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small bowl whisk together oil, vinegar, and salt and pepper to taste. Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces. In a bowl toss greens with pear and vinaigrette.
ENDIVE, PEAR AND ROQUEFORT SALAD
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
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!
ENDIVE, PEAR, AND STILTON SALAD
Categories Cheese Dairy Fruit Leafy Green Vegetable Appetizer Brunch Roast Picnic Vegetarian Lunch Blue Cheese Pear Fall Endive Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make dressing:
- Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
- Make salad:
- Preheat oven to 400°F. and line a baking sheet with parchment paper.
- Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
- Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
- On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.
ENDIVE, ARUGULA AND PEAR SALAD
Make and share this Endive, Arugula and Pear Salad recipe from Food.com.
Provided by Bekah
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, blend mustard and vinegar.
- Slowly whisk in olive oil, salt and pepper.
- Combine arugula, endive and pear.
- Add dressing and toss.
- ENJOY!
Nutrition Facts : Calories 349.5, Fat 21.6, SaturatedFat 3.1, Sodium 451.3, Carbohydrate 37.9, Fiber 19.6, Sugar 15, Protein 7.1
ENDIVE AND PEAR SALAD WITH OREGON BLUE CHEESE AND HAZELNUTS
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet, and toast in the oven until skins begin to split, about 10 minutes. Remove from oven. While still warm, rub nuts vigorously with a clean kitchen towel to remove skins. Discard skins, and return nuts to baking sheet. Return to oven, and continue toasting until they are fragrant and golden, 1 minute more. Remove from oven, and let cool completely. Coarsely chop, and set aside.
- Make the vinaigrette: Place sherry and balsamic vinegars in a small bowl, and whisk to combine. Whisk in 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisking constantly, slowly pour in olive oil and then hazelnut oil in a steady stream until mixture is thick and emulsified.
- Discard large outer leaves of endive, and separate interior leaves. Place in a large salad bowl. Quarter the pears, discarding core and seeds. Using a sharp knife, cut each quarter into 1/8-inch-thick slices, and add them to the bowl.
- Drizzle endive and pears with half the vinaigrette, and gently toss to coat. Add toasted hazelnuts, half the cheese, and the remaining vinaigrette, and toss to combine. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; gently toss again. Crumble the remaining cheese on top, and serve. Alternatively, divide salad mixture among serving plates, and crumble blue cheese on top of each.
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