Warm Endive Salad Recipes

CURLY ENDIVE SALAD WITH WARM BACON DRESSING

Steps:

• Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
• Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
• Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

WARM SALAD WITH GRILLED FRUITS, ROASTED ENDIVE, CRUSHED NUTS, AND MAYTAG BLEU CHEESE

Steps:

• In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).
• Cut endive and frisee in half. Cut radicchio in quarters.
• Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.
• In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive).
• Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.

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.

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.

WARM BACON ENDIVE DRESSING

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

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.

AMISH ENDIVE OR SPINACH SALAD

Steps:

• Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
• Top with sliced eggs.
• Cover with hot bacon dressing and serve.
• Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
• Combine sugar and flour.
• Add egg, salt, vinegar and water and mix until smooth.
• Pour into bacon drippings and heat stirring constantly, until mixture thickens.
• Add crumbled bacon.