Parmesan Walnut Salad In Endive Leaves Recipes

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MIXED GREENS WITH PARMESAN WALNUTS



Mixed Greens with Parmesan Walnuts image

An easy-to-make, "dressed-up" salad that is sure to impress!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 12

Number Of Ingredients 10

2 tablespoons butter or margarine
1/4 teaspoon hickory smoked salt or seasoned salt
1 1/2 cups walnut pieces
3 tablespoons grated Parmesan cheese
1 medium head iceberg lettuce
1 medium bunch leaf lettuce
1/2 bunch curly endive
1/2 small head radicchio
6 oz fresh spinach leaves
1/3 to 1/2 cup oil-and-vinegar dressing

Steps:

  • Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
  • Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.

Nutrition Facts : Calories 160, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

PARMESAN AND CANDIED WALNUT SALAD



Parmesan and Candied Walnut Salad image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 heads romaine lettuce, washed, dried and leaves roughly torn
1 1/2 cups store-bought candied walnuts
1 large sliced pear or apple
Shaved Parmesan, to taste
1 lemon, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • So first things first, you put all the components of your salad together. Combine the romaine lettuce, the candied walnuts, and the sliced pears n a serving bowl.
  • Whisk the lemon juice, extra-virgin olive oil, and the salt and pepper, to taste, in a small bowl. Drizzle the dressing over the salad.
  • For the finishing touch, shave some fresh Parmesan over the top and serve.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES



Parmesan Walnut Salad in Endive Leaves image

Categories     Salad     Cheese     Leafy Green     Nut     Cocktail Party     Quick & Easy     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

  • In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
  • Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

BLUE CHEESE, WALNUT, AND CHICORY SALAD



Blue Cheese, Walnut, and Chicory Salad image

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

Steps:

  • Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  • Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  • Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  • Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  • Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

WALNUT PARMESAN ENDIVE (APPETIZER)



Walnut Parmesan Endive (Appetizer) image

Make and share this Walnut Parmesan Endive (Appetizer) recipe from Food.com.

Provided by Ck2plz

Categories     Low Cholesterol

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 clove curshed garlic (fresh)
1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup finely chopped celery
1 cup roasted walnut
1/4 cup parmesan cheese, cut into small cubes
1 -2 head endive (the amount it up to your discretion)

Steps:

  • To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits.
  • Cut parmesan cheese into small cubes.
  • Combine salt and garlic first, curshing garlic very well and mixing with salt.
  • Add remaining ingredients.
  • Spoon small amount onto separate washed leaves of endive. Top with walnuts.
  • Arrange on platter and you can make extras walnuts to put in the center if desired.

Nutrition Facts : Calories 170.7, Fat 14.6, SaturatedFat 2, Cholesterol 3.2, Sodium 228.1, Carbohydrate 7.8, Fiber 3.3, Sugar 1, Protein 4.8

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