Arugula Walnut Pate With Belgian Endive Recipes
13 BEST WAYS TO COOK WITH ENDIVES
Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.
Provided by insanelygood
Categories Recipe Roundup Recipes
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an endive recipe in 30 minutes or less!
Nutrition Facts :
ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA
Categories Salad Cheese Fruit Leafy Green Nut Side Lunch Blue Cheese Apple Walnut Winter Endive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
- Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.
ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
STILTON, PORT AND WALNUT PATE
Make and share this Stilton, Port and Walnut Pate recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 10m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place the cheese, butter, and port in a food processor and process until the mixture is smooth.
- Transfer the cheese mixture to a mixing bowl, add the walnuts and mix thoroughly.
- Transfer the pate to a serving bowl/dish, cover with clingfilm and chill until ready to serve.
- As this can be made up to 3 weeks in advance.
Nutrition Facts : Calories 563.6, Fat 55, SaturatedFat 5.2, Sodium 2.4, Carbohydrate 12.6, Fiber 5.7, Sugar 2.8, Protein 12.9
SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA
The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, snack, vegetables, side dish
Time 10m
Yield 4 side servings
Number Of Ingredients 10
Steps:
- To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
- Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
- Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams
ENDIVE, APPLE AND WALNUT SALAD
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield Serves six
Number Of Ingredients 15
Steps:
- Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
- Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
- Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
- Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams
BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)
Provided by Lidia Matticchio Bastianich
Categories Salad Leafy Green Nut Appetizer Quick & Easy Apple Tree Nut Walnut Fall Healthy Endive Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
- Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.
BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS
Categories Cheese Nut Vegetable Appetizer Side Bake Winter Endive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 (first course or side dish)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
- Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.
PIZZA WITH CARAMELIZED ONIONS, BELGIAN ENDIVE, GORGONZOLA, AND WALNUTS
Steps:
- Put the onions, olive oil, thyme sprig, and a large pinch of salt in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the onions are soft, moist, and steaming in their own juices but not browned, about 30 minutes. Uncover, raise the heat to medium, and continue cooking, stirring often, until the onions are well caramelized and meltingly tender, 15 minutes or more depending on how moist they are.
- Cut the endives crosswise into 1-inch pieces. Separate into individual layers. Discard the cores. Heat a skillet over medium heat. Add the butter, endive, sugar, lemon juice, and salt to taste. Cook until the endives are soft and tender, stirring occasionally to prevent browning, 5 to 10 minutes. You should have about 1 cup.
- Bring the balsamic vinegar to a boil in a small saucepan. Simmer until reduced to 2 tablespoons, about 5 minutes. Let cool.
- At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500°F to 550°F).
- With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
- Place the dough on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
- Spread one-quarter of the onion mixture over the dough. Scatter about 1/4 cup endive over the onions, then place several small spoonfuls of the cheese on top, using a total of 1 1/2 ounces. Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes. Remove from the oven. Scatter 1 tablespoon chopped walnuts and a sprinkle of parsley on top and drizzle with 1 1/2 teaspoons of the balsamic syrup. Cut into serving slices and serve while still warm. Repeat with the remaining 3 balls of dough.
- Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another full-bodied red wine.
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