Red And Green Endive And Walnut Salad Recipes

RED-AND-GREEN SALAD

Steps:

• Boil 1/4 cup balsamic vinegar, 2 tablespoons brown sugar and the juice of 1 lemon in a saucepan until thickened, about 5 minutes. Whisk in 2/3 cup olive oil and season with salt and pepper. Combine torn frisee, romaine lettuce and red endive in a large bowl. Add sliced red onion, scallions, parsley and candied walnuts. Toss with the dressing.

RED AND GREEN ENDIVE AND WALNUT SALAD

Steps:

• In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into 1/2-inch slices, and add them to the bowl with the walnuts. Just before serving, drizzle the salad with the dressing and toss it to combine it well.

ENDIVE, ORANGE AND ROQUEFORT SALAD

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, APPLE AND WALNUT SALAD

Steps:

• Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
• Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
• Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
• Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

ENDIVE SALAD WITH 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.

CURLY ENDIVE & WALNUT SALAD

Steps:

• Combine endive, tomato and walnuts in large salad bowl.
• Mix green onion, vinegar and mustard in small bowl.
• Slowly, whisk in oil.
• Season with salt and pepper, pour over dressing over salad and toss.

MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
• In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
• Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.

FOUR-GREEN SALAD WITH TOASTED-WALNUT DRESSING

Steps:

• For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
• For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.

WARM GREEN SALAD WITH WALNUTS

Steps:

• Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don't burn. Keep warm.
• While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
• In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.