Red Leaf Lettuce Curly Endive And Cashew Salad Recipes

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ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING



Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Steps:

  • For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
  • In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
  • For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
  • For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

RED-LEAF LETTUCE, CURLY ENDIVE, AND CASHEW SALAD



Red-Leaf Lettuce, Curly Endive, and Cashew Salad image

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     Cashew     Endive     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 1/2 teaspoons white-wine vinegar
2 teaspoons Dijon-style mustard
2 tablespoons olive oil
4 cups torn red-leaf lettuce, rinsed and spun dry
2 cups torn curly endive (chicory), rinsed and spun dry
2 tablespoons roasted cashews, chopped fine

Steps:

  • In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
  • Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

CURLY ENDIVE SALAD



Curly Endive Salad image

Provided by Anne Burrell

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
1 Belgian endive, cut into spears
1 small red onion, thinly sliced
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Kosher salt

Steps:

  • In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
  • Voila!

RED LETTUCE SALAD



Red Lettuce Salad image

Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

2 blood or navel oranges
1 pound mixed lettuces, such as red leaf, red butter, lola rosa, red oak, or treviso, washed, dried, and torn into bite-size pieces
1/2 head radicchio, thinly sliced crosswise
Roasted Shallot Vinaigrette
1/2 cup ricotta salata cheese, crumbled

Steps:

  • Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
  • In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.

CURLY ENDIVE SALAD



Curly Endive Salad image

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

4 cups torn curly endive, Belgian endive and/or escarole
1/4 cup chopped red onion
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese

Steps:

  • In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

WILTED CURLY ENDIVE



Wilted Curly Endive image

This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

12 bacon strips, diced
3 bunches curly endive
4 quarts water
2-1/4 teaspoons salt, divided
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper

Steps:

  • Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

Nutrition Facts : Calories 256 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 1216mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

LEAF LETTUCE SALAD



Leaf Lettuce Salad image

Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...

Provided by Tom Collins

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 bunch leaf lettuce
1 cup mayonnaise
2 tablespoons vinegar (I prefer red wine vinegar or apple cider vinegar)
3 tablespoons sugar

Steps:

  • Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
  • Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
  • Remove the individual leaves from the main plant -- Do not cut, pull them apart --
  • Rinse each leaf under cold water and shake excess water off the leaves --
  • Remove the tender portion of the leaf from the stalk and discard the stalk --
  • 'Tear' leaves into whatever size you think will fit into your mouth --
  • This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
  • Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
  • This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8

RED TIPPED LEAF LETTUCE SALAD



Red Tipped Leaf Lettuce Salad image

The recipe for this came from a close friend of ours and we make it a LOT simply because we cannot find one that we like more. I posted it here exactly as the original recipe was written.I have asked her for the recipe at LEAST a dozen times, and now that it is out on the site I will be able to find it! The type of "leaf" does not matter. I usually make it with fresh spinach.......using a 16 oz bag. You can also sub chopped macademia nuts, for the sesame seeds. Some times I throw in some crumbled Feta cheese too! The oranges really make it look pretty!

Provided by Big D Texas

Categories     Salad Dressings

Time 15m

Yield 1 large salad, 4-6 serving(s)

Number Of Ingredients 10

1 lb spinach (or head of red tipped leaf lettuce)
1 orange, juice of
1/2 cup salad oil
2 tablespoons tarragon vinegar
1/2 teaspoon salt (I omit this salt)
1 tablespoon sugar or 1 tablespoon sugar substitute
1/2 teaspoon dry mustard
1/2 teaspoon celery salt (I just use this salt)
1 tablespoon toasted sesame seeds
1 (11 ounce) can chilled mandarin oranges

Steps:

  • To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
  • Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
  • IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!

Nutrition Facts : Calories 349.3, Fat 29.5, SaturatedFat 4.1, Sodium 383.2, Carbohydrate 20.9, Fiber 4.5, Sugar 13.7, Protein 4.7

ARUGULA AND RED-LEAF LETTUCE SALAD



Arugula and Red-Leaf Lettuce Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 pound arugula
1/2 pound red-leaf lettuce
1 tablespoon Dijon-style mustard
1 tablespoon red-wine vinegar
1 teaspoon finely chopped garlic
Salt and freshly ground pepper to taste
1/8 teaspoon ground cumin
4 tablespoons olive, corn or vegetable oil
4 tablespoons finely chopped parsley or chervil

Steps:

  • Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
  • In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams

BOSTON LETTUCE AND ENDIVE SALAD



Boston Lettuce and Endive Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 large heads Belgian endive
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons canola or vegetable oil
1 head Boston lettuce cleaned, rinsed and patted dry
4 tablespoons chopped fresh scallions
2 tablespoons chopped fresh chervil or parsley

Steps:

  • Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
  • In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
  • Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

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