Slivered Endive Salad Recipes

WARM ENDIVE SALAD

Steps:

• Preheat grill pan or large nonstick skillet over medium high heat.
• Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

CHICKEN SALAD IN ENDIVE CUPS

Steps:

• Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
• In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
• Serve chilled in endive cups.

ENDIVE AND QUINOA SALAD WITH POACHED EGG

Steps:

• Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
• Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
• Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

WILTED ENDIVE SALAD

Steps:

• In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.

ENDIVE SALAD

Steps:

• Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

SLIVERED ENDIVE SALAD

Steps:

• Trim endives and separate leaves. Cut leaves lengthwise into thin strips and in a bowl toss with remaining ingredients and salt to taste.

CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD

Steps:

• Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

BELGIAN ENDIVE, ORANGE AND DATE SALAD

Steps:

• *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
• Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
• For the dressing, whisk all of the ingredients in a small bowl.
• To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
• Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
• Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

CURLY ENDIVE SALAD

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.

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.

SPINACH AND ENDIVE SALAD

Steps:

• In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
• In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.