Winter White Salad With Endive And Pomegranate Recipes

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WINTER ENDIVE SALAD



Winter Endive Salad image

Here's a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color. -Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

5 cups torn curly endive
2 cups watercress
1 shallot, thinly sliced
1/3 cup pecan halves, toasted
1/4 cup pomegranate seeds
1/4 cup olive oil
1-1/2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 104 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.

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.

WINTER ENDIVE SALAD



Winter Endive Salad image

This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate.

Provided by Mama_B

Categories     Mixed Greens Salad

Time 20m

Yield 6

Number Of Ingredients 7

1 bunch watercress
2 heads endive, thinly sliced crosswise
1 small shallots, thinly sliced
1 pomegranate, peeled and seeds separated
1 lemon, juiced and zested
6 tablespoons olive oil, or to taste
salt and pepper to taste

Steps:

  • Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
  • Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 11.2 g, Fat 14 g, Fiber 5.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 82 mg, Sugar 4.9 g

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