Endive And Scallop Salad With Champagne Vinaigrette Recipes

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SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL



Seared Scallop Salad with Haricots Verts and Truffle Oil image

Yield Makes 2 (first-course) servings

Number Of Ingredients 9

3 tablespoons Sherry wine vinegar
1 1/2 tablespoons minced shallot
2 1/2 tablespoons canola oil
6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths
2 small heads Belgian endive, thinly sliced on diagonal
6 sea scallops (about 10 ounces)
1 teaspoon curry powder
2 teaspoons white truffle oil*
1/4 cup chopped fresh chives

Steps:

  • ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
  • Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes longer. Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
  • *Available at Italian markets, specialty foods stores and some supermarkets.

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

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.

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