Curly Endive Salad Recipes

WILTED CURLY ENDIVE

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

CURLY ENDIVE SALAD

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.

CURLY ENDIVE SALAD

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 AND APPLE SMOKED BACON SALAD

Steps:

• Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
• Toss chicory pieces with bacon, vinaigrette and croutons.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

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.

ANDIJVIESLA - CURLY ENDIVE SALAD

Steps:

• Wash and dry endive, picking off the green outer leaves and using the light colored feather ones.
• Arrange on chilled salad dishes, placing potatoes in the center.
• Place eggs in a ring on endive.
• Sprinkle French dressing over everything.

CURLY ENDIVE SALAD WITH WARM BACON DRESSING

Steps:

• Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
• Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
• Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND 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.

CURLY ENDIVE & WALNUT SALAD

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 WITH RADISHES, CORIANDER AND BACON

Steps:

• Place coriander seeds in heavy small skillet. Heat over medium-high heat until fragrant and dark in color, about 4 minutes. Remove from heat and cool. Place in blender. Add chopped shallot and red wine vinegar. Blend until coriander seeds are chopped, about 1 minute. Add olive oil and blend well. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring mixture to room temperature before using.)
• Cook bacon in large nonstick skillet over medium heat until crisp. Transfer bacon to paper towels; reserve bacon drippings. Whisk bacon drippings into dressing. Season dressing with salt and pepper. Crumble bacon.
• Combine curly endive, radishes and bacon in large bowl. Add enough dressing to coat salad; toss to blend.