Endive, Orange and Roquefort Salad Recipe

Endive, Orange and Roquefort Salad Recipe

For the salad, drizzle a bit of vinaigrette on the cut endive, then add the toasted nuts, apple, Roquefort, and arugula. Drop in your zest squiggles and add the orange sections. The hardest part of this recipe is sectioning the orange.

Preparation. 1) Arrange the endive leaves on a plate and lay a few mushroom pieces on each. Sprinkle with a little cheese. 2) Use spoon to drizzle with dressing.

What kind of cheese is in endive salad?

This salad has a secret: underneath the crunchy leaves of juicy endive, there's a barrage of cheese, walnuts, and breadcrumbs. The toasty flavors contrast with the lighter tastes on top. In this wintery hors d'oeuvre, the tang of the feta plays off of persimmon's sweetness and endive's bitter crunch.

Endive, Orange & Roquefort Salad Recipe

salad. Trim the base of the endive using a diagonal cut, then separate the leaves. Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much. Spoon the mixture into the endive leaves and garnish with the watercress. For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill.

Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester.

Cut the endives into 2-inch lengths. To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well. Add the watercress, endive, orange slices and parsley and toss well. Serve.

5 ounces Roquefort cheese, crumbled: 1 avocado - peeled, pitted, and diced: ½ cup thinly sliced green onions: ¼ cup white sugar: ½ cup pecans: ⅓ cup olive oil: 3 tablespoons red wine vinegar: 1 ½ teaspoons white sugar: 1 ½ teaspoons prepared mustard: 1 clove garlic, chopped: ½ teaspoon salt: fresh ground black pepper to taste

2. Cut the endive heads in half lengthwise, remove the core at the base so the leaves separate, and cut the leave in half again lengthwise. Place the leaves in a large bowl, add the dressing, pecans, blue cheese, apple, and arugula. Toss. Add some of the zest from the orange into the salad, then peel the orange.

Endive, Orange & Roquefort Salad

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.

Rins the endive, remove the stalk, and cut the leaves into small pieces. Peel the oranges completely, making sure you remove the bitter white pith. Separate the whole segments of fruit, catching any juice in a bowl. Squeeze the peel and the remaining pulp into the bowl. Mix the juice with the honey, oil, and vinegar. Season to taste with salt.

Endive Orange & Roquefort Salad From: Ina Garten. Dressing: ½ teaspoon grated orange zest ¼ cup freshly squeezed orange juice ¼ cup good olive oil 1 teaspoon white wine vinegar Kosher salt and freshly ground black pepper For the salad: 2 heads Belgian endive ½ cup walnut halves, toasted (I used pecans. Just because they are my favorite nut.)

2 heads Belgian endive, leaves separated. 2 oz roquefort or other blue cheese, crumbled. 1/4 cup hazelnuts, toasted, skins removed, chopped. 2 tbsp butter. 16 scallops. Parsley leaves, to serve. FOR THE VINAIGRETTE. 1/4 cup extra virgin olive oil. 2 tbsp lemon juice. 2 tsp Dijon mustard

endive, butternut squash, garlic, balsamic glaze, salt, olive oil and 1 more Fennel and Beet Endive Appetizer I Just Make Sandwiches orange zested, yellow beet, fennel bulb, olive oil, mint, honey and 3 more

Barefoot Contessa

Endive and Chicory Salad with Grainy Mustard Vinaigrette Epicurious belgian endives, black pepper, chicory, red wine vinegar, garlic clove and 3 more Chicory Salad with Bacon, Crispy Potatoes, and Fried Egg Epicurious

pear, goat cheese, endives, salt, honey, minced ginger. Apple Endive Appetizer Reluctant Entertainer. Honeycrisp apple, pistachio nuts, blue cheese, belgian endives and 1 more. Cherries and Endive Appetizer SippitySup. sour cherries, Belgian endive, stilton cheese, Dijon mustard and 8 more.

Radicchio, Roquefort and Walnut Salad. Salad with curly chicory, grated carrots and cabbage, sliced green onions, slivered almonds, coriander leaves. Drizzle with sesame oil vinaigrette, soy sauce and rice vinegar. Green salad (curly, arugula, watercress) with orange supremes, green onions and finely sliced radishes.

Separate the leaves in your endive lettuce carefully, wash and dry. Try to use the smallest endives you can find so the leaves are “bite-size” for guests. I like to pipe the mixture onto the leaves using a star-tipped nozzle. You can also just dollop some cheese mixture onto each leaf using a small spoon. Top each with a chervil leaf.

Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Right before serving, pour dressing over salad, and sprinkle with pecans.

Orange and Roquefort Salad

Crisp and crunchy when raw, soft and yielding when slow-cooked, endive (chicory) lends itself to a variety of dishes. Try it in a classic Endive Salad with Roquefort and Walnuts, or turn over a new leaf and try Braised Chicory wirh Orange and Juniper

Gradually whisk in oil. Place the endive, pears and walnuts in a large bowl and toss with enough dressing to coat lightly. Arrange a few whole leaves of butter lettuce on each of 6 plates. Mound the endive salad on the lettuce leaves and top with a few shavings of Parmesan cheese.

Belgian Endive with Egg Salad With the endive leaves arranged in concentric circles on the platter, this is an especially attractive addition to the buffet table. Epicurious 08.20.04

Next, some celery slices (previously washed and free of threads), and some red apple slices with skin. Then, add a yogurt sauce, Roquefort and a little olive oil. And finally, chopped walnuts have been sprinkled on top. To avoid darkening the apple, sprinkle the slices with lemon juice. 20. Green chicken and cheese salad

Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning. Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate.

Endive, Pear, and Roquefort Salad Recipe

1. Place celery leaves and sliced stalks, radishes, endives, crab meat and lemon zest in a salad bowl. 2. Make the dressing: In a separate, small bowl, whisk the salt into the lemon juice, then whisk in the olive oil. Pour the dressing onto the salad, add freshly ground pepper to taste and toss well.

Endive and Avocado Salad, Parties! 137 Endive, Orange & Roquefort Salad, Foolproof 69 Endive, Pear and Roquefort Salad, Barefoot in Paris 97 Endive, Stilton & Walnuts, Family Style 45 Fennel Salad, Barefoot in Paris 99 Fiesta Corn & Avocado Salad, Cooking for Jeffrey 76 French Green Bean Salad with Warm Goat Cheese, Make It Ahead 72

The peppery flavor of arugula is nice with the slightly bitter endive and sweet orange. Epicurious 08.20.04 Duck Breasts with Coriander, Endive, and Sweet-and-Sour Orange Sauce

Find quick & easy endive recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious.

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

Endive and Roquefort Salad Recipe

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

Separate the endive pieces into rings, discarding any tough, solid center pieces. Set the endive aside. In a large bowl, whisk the vinegar with the salt and pepper. Gradually whisk in the oil. Add the beets, endive, blue cheese, and walnuts, and toss well. Spoon onto chilled salad plates and serve immediately.

Instructions. In the bowl of a stand mixer, add the yeast, flour, sugar, and salt and whisk. In a large measuring cup or medium bowl, add the milk, water, melted butter, and eggs. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough.