Winter Endive Salad Recipes

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BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE



Belgian endive salad with apples and goat cheese image

15-minute Belgian endive salad recipe! This healthy and delicious endive salad is loaded with apples, goat cheese, walnuts, and a lemon vinaigrette.

Provided by Trish Bozeman

Categories     Salad

Time 15m

Number Of Ingredients 10

4 medium heads Belgian endive (outer removed, then halved)
2 medium fuji or honeycrisp apples (cored, halved, and sliced)
1 cup walnuts
1/2 cup crumbled goat cheese
2 tsp white wine vinegar
2 tsp extra virgin olive oil
1 tsp fresh lemon juice
1 tsp finely minced shallot
salt and pepper
fresh parsley

Steps:

  • Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
  • Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
  • Pour vinegar mixture over endive mixture and toss to evenly coat.
  • Season with salt and pepper. Serve with fresh parsley.

Nutrition Facts : Calories 343 kcal, Carbohydrate 18 g, Protein 10 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 107 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

WILTED ENDIVE SALAD



Wilted Endive Salad image

The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 bacon strips, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion
2 tablespoons tarragon vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive, torn
4 slices bread, cubed and toasted

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.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE



Winter White Salad With Endive and Pomegranate image

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Provided by Mindy Fox

Categories     Salad     Cheese     Vegetable     Vegetarian     Endive     Side     Lunch     Kid-Friendly     Healthy     Low Fat     Low Cholesterol     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 10

3/4 cup hazelnuts
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Kosher salt
3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
3 Granny Smith or other crisp apples
2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
1/2 cup pomegranate seeds

Steps:

  • Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
  • Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
  • Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
  • Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
  • Do ahead
  • Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

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