Endive And Radish Salad Recipes

ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE

Endive, Mâche, and Radish Salad with Champagne Vinaigrette image

Categories Salad Champagne Leafy Green Side No-Cook Vegetarian Quick & Easy Radish Raw Endive Shallot Gourmet Sugar Conscious 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 12

Ingredients

For dressing
2 tablespoons Champagne vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives
For salad
1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
8 ounces mâche (lamb's lettuce), trimmed (8 cups)
1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise

Steps:

Make dressing:
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
Make salad:
Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

ENDIVE AND RADISH SALAD

Endive and Radish Salad image

Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 heads Bibb or Boston lettuce
1 small bunch radishes, trimmed and thinly sliced
6 heads Belgian endive, each halved and sliced crosswise into one-inch pieces
1 bunch scallions, white and light-green parts only, thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Tear lettuce into bite-size pieces, and place in serving bowl. Add radishes, endive, and scallions. Drizzle with lemon juice and oil; toss to combine. Season with salt and pepper, and serve.

CURLY ENDIVE SALAD WITH RADISHES, CORIANDER AND BACON

Curly Endive Salad with Radishes, Coriander and Bacon image

Categories Salad Blender Side Wheat/Gluten-Free Bacon Radish Endive Bon Appétit Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 7

Ingredients

1 tablespoon whole coriander seeds
1 large shallot, chopped
6 tablespoons red wine vinegar
10 tablespoons olive oil
3 bacon slices
16 cups bite-size pieces curly endive (from 1 large head)
1 bunch radishes, trimmed, thinly sliced

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.

WATERCRESS, RADISH, AND ENDIVE SALAD WITH MUSTARD SEED VINAIGRETTE

Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette image

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Radish Endive Watercress Seed Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons mustard seeds
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup olive oil
2 bunches watercress, thick stems trimmed (about 8 cups)
2 small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips
2 bunches radishes, trimmed, sliced

Steps:

Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
Toss watercress, endive, and radishes in bowl with enough dressing to coat.

RADISH MUSHROOM AND ENDIVE SALAD

Radish Mushroom and Endive Salad image

Make and share this Radish Mushroom and Endive Salad recipe from Food.com.

Provided by dicentra

Categories Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 teaspoon dijon-style mustard
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 cups torn soft-leafed lettuce, rinsed and spun dry
3 radishes, trimmed and sliced thin
2 mushrooms, sliced thin
1 large Belgian endive, trimmed and cut crosswise into 1/4-inch slices
1 tablespoon minced fresh parsley leaves

Steps:

In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified.
Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

Nutrition Facts : Calories 87, Fat 7.1, SaturatedFat 1, Sodium 35.7, Carbohydrate 5.3, Fiber 4.4, Sugar 0.7, Protein 2.2

RADISH, MUSHROOM, AND ENDIVE SALAD

Radish, Mushroom, and Endive Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

Ingredients

1/2 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
2 tablespoons extra-virgin olive oil
2 cups torn soft-leafed lettuce, rinsed and spun dry
3 radishes, trimmed and sliced thin
2 mushrooms, sliced thin
1 large Belgian endive, trimmed and cut crosswise into 1/4-inch slices
1 tablespoon minced fresh parsley leaves

Steps:

In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

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