Andijviesla Curly Endive Salad Recipes

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CURLY ENDIVE SALAD



Curly Endive Salad image

Got this from "The Italian Country Table" where its called "Roman Salad". We enjoy it, hope you do too. I don't always use the belgian endive so I guess you don't have to either. I like to serve this with grilled meats.

Provided by Ilysse

Categories     European

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 head curly endive lettuce
2 heads Belgian endive
2 whole salted anchovies or 3 anchovies packed in oil
1 garlic clove
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil (to taste)
salt and pepper

Steps:

  • Wash greens and cut into bite sized pieces.
  • Bone anchovies if needed and mash together with the garlic with a mortar and pestle into a paste.
  • Blend in the vinegar and let sit about 5 minutes.
  • Toss the greens with the anchovy mixture.
  • Add olive oil and salt and pepper.
  • Serve immediately.

CURLY ENDIVE & WALNUT SALAD



Curly Endive & Walnut Salad image

Make and share this Curly Endive & Walnut Salad recipe from Food.com.

Provided by simplesundays

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 large curly endive lettuce or 1/4 large escarole, torn into bite size pieces
1 large tomatoes, cut into wedges
1/2 cup walnut pieces
1 green onion, minced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
salt & pepper

Steps:

  • Combine endive, tomato and walnuts in large salad bowl.
  • Mix green onion, vinegar and mustard in small bowl.
  • Slowly, whisk in oil.
  • Season with salt and pepper, pour over dressing over salad and toss.

CURLY ENDIVE SALAD



Curly Endive Salad image

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

4 cups torn curly endive, Belgian endive and/or escarole
1/4 cup chopped red onion
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese

Steps:

  • In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CURLY ENDIVE SALAD



Curly Endive Salad image

Provided by Anne Burrell

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
1 Belgian endive, cut into spears
1 small red onion, thinly sliced
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Kosher salt

Steps:

  • In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
  • Voila!

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD



Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 7

3 small heads curly endive, preferably frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3 ounces Gorgonzola, crumbled
3/4 cup red wine vinegar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
  • Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
  • Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
  • At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

  • Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
  • Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
  • Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
  • Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

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