Endive And Apple Salad With Spiced Walnuts Recipes

ENDIVE AND APPLE SALAD

Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

Steps:

To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
In a small sauté pan, toast the pecans over medium heat. Allow to cool.
Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

ENDIVE, APPLE AND WALNUT SALAD

Endive, Apple and Walnut Salad image

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

Ingredients

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

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

ENDIVE AND APPLE SALAD WITH SPICED WALNUTS

Endive and Apple Salad With Spiced Walnuts image

Provided by Melissa Clark

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 egg white
1 teaspoon fine sea salt, more to taste
2/3 cup light brown sugar
1 1/2 tablespoons Passover wine, ruby port or grape juice
1 teaspoon ground cinnamon
Pinch cayenne (optional)
1 pound walnut halves
1 small shallot, thinly sliced
1 1/2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
2 apples, cored and thinly sliced
2 large or 3 small endive heads, thinly sliced crosswise into rounds
3 cups arugula, packed
Black pepper and flaky sea salt

Steps:

Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 54 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 25 grams

APPLE AND WALNUT SALAD

Apple and Walnut Salad image

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

Ingredients

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

Steps:

In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

ENDIVE AND APPLE SALAD

Endive and Apple Salad image

Make and share this Endive and Apple Salad recipe from Food.com.

Provided by Penny Stettinius

Categories Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons honey
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1 tablespoon olive oil
2 heads Belgian endive
1 sweet apple, such as Fuji
1/3 cup pecan halves, toasted and coarsely chopped
2 ounces blue cheese, crumbled
salt

Steps:

Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
Rinse, core, and thinly slice apple lengthwise.
In a large bowl, mix honey, vinegar, and oil.
Add endive, apple, pecans, and blue cheese and mix gently to coat.
Add salt to taste.

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1

SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS

Sauteed Apple Salad with Roquefort Cheese and Walnuts image

Categories Salad Sauté Blue Cheese Apple Walnut Fall Endive Watercress Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup Sherry wine vinegar or red wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
6 cups mixed baby greens
3 cups trimmed watercress
1 Belgian endive, sliced
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon sugar
1 cup crumbled Roquefort cheese
1/2 cup chopped toasted walnuts

Steps:

Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA

Endive Salad with Apples, Walnuts and Gorgonzola image

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

Ingredients

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

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.

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