Warm Belgian Endive And Pine Nut Salad Recipes

BELGIAN ENDIVE SALAD

Steps:

• Arrange 8 endive leaves artistically on two salad plates.
• Mix remaining ingredients and divide evenly between the 8 leaves.
• Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.

WARM BELGIAN ENDIVE AND PINE NUT SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
• Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
• In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
• If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

WARM ENDIVE SALAD WITH PARMESAN AND HAZELNUTS

Steps:

• Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut side down. Add wine and broth and bring to boil. Cover and cook 5 minutes. Using tongs, turn endive over. Cover and cook until crisp-tender, about 1 minute longer. Remove skillet from heat. Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut side up, to each of 4 plates. Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

BELGIAN ENDIVE SALAD

Steps:

• Mix apple, endives and almondds together in a bowl.
• Mix the dressing and pour on salad.
• Toss thoroughly and serve.