Arugula And Endive Salad Recipes

ARUGULA AND ENDIVE SALAD WITH ORANGES

Steps:

• In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
• In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.

ARUGULA, RADICCHIO AND PARMESAN SALAD

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

ARUGULA AND ENDIVE SALAD

Steps:

• Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
• Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
• Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
• Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• 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. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

ENDIVE, ARUGULA AND PEAR SALAD

Steps:

• In small bowl, blend mustard and vinegar.
• Slowly whisk in olive oil, salt and pepper.
• Combine arugula, endive and pear.
• Add dressing and toss.
• ENJOY!

ENDIVE, ARUGULA, AND TANGERINE SALAD

Steps:

• Wash and dry the endive and arugula and place in a serving bowl.
• Over a small bowl and using a sharp paring knife, carefully remove each section of tangerine, cutting between the membranes. Add the sections to the greens. When all the sections have been removed, squeeze the membranes over the bowl.
• Whisk in the vinegar and oil and season with salt and pepper. Toss the dressing with the greens and serve.

ARUGULA ENDIVE, AND ORANGE SALAD

Steps:

• In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
• In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
• preparing the oranges
• Slice off both ends of an orange. Following the curve of the fruit, cut away peel and white pith. Cut orange into quarters lengthwise, then, working over a bowl to catch the juice, slice sections thinly crosswise. Remove and discard seeds.
• nutrition information
• (Per Serving)
• Calories: 82
• Fat: 4.3g (0.6g Saturated Fat)
• Protein: 3.4g
• Carbohydrates: 9.9g
• Fiber: 4g

ARUGULA, RADICCHIO AND ENDIVE SALAD

Steps:

• In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper, and toss it well.

ENDIVE, ARUGULA AND ORANGE SALAD

Steps:

• Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
• Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
• Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.