Endive And Grainy Mustard Salad Recipes

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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.

ENDIVE AND CHICORY SALAD WITH GRAINY MUSTARD VINAIGRETTE



Endive and Chicory Salad with Grainy Mustard Vinaigrette image

Categories     Salad     Mustard     Appetizer     No-Cook     Vegetarian     Quick & Easy     Endive     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 garlic clove
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Steps:

  • Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
  • Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
  • Just before serving, toss greens with vinaigrette.

BELGIAN ENDIVE AND GRAIN MUSTARD SALAD



Belgian Endive and Grain Mustard Salad image

This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it's all tarted up with a citrusy dressing. It's easy, and delicious.

Provided by Nigella Lawson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup shelled hazelnuts
1 teaspoon grain mustard
2 teaspoons lime juice
2 teaspoons orange juice
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 tablespoon vegetable or corn oil
1 pound red or white Belgian endive, separated into leaves
1 bunch watercress

Steps:

  • Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.
  • In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
  • On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 115 milligrams, Sugar 2 grams, TransFat 0 grams

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