ENDIVE WATERCRESS SALAD
Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads.
Nutrition Facts : Calories 226 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
ENDIVE AND WATERCRESS SALAD WITH QUICK PICKLED RED ONIONS
Steps:
- In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
- Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
- Divide the salad among 4 plates and crumble the goat cheese on top.
QUICK PICKLED RED ONIONS
Pickled red onions add a sweet tangy bite to any foods they top as well as a beautiful pink color. These refridgerator pickles are fast to make and can be eaten as early as 30 minutes after making!The longer the onions soak the more flavorful they become as well as softer.
Provided by Toni Dash
Categories Condiment
Time 35m
Number Of Ingredients 7
Steps:
- Peel and slice the onion (across the onion) with a knife or mandoline. Slice thickness may be paper thin to 1/4-inch thick based on preference.
- In a small sauce pan over medium heat, combine the vinegar, salt and sugar, stirring just until the salt and sugar dissolve (1-2 minutes). Remove from heat and add the garlic clove and peppercorns.
- Place sliced onions in a glass jar, pour brine over the onions, seal and place in the refrigerator for minimum 30 minutes before eating. The onions may be stored in the refridgerator, sealed, up to several weeks.
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Sodium 437 mg, Sugar 1 g, ServingSize 1 serving
PICKLED RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan.
- Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
- Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
- Refrigerate at least 1 hour before serving so that the flavor develops.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g
RED ENDIVE AND WATERCRESS SALAD
The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour.
- Add salad greens to vinaigrette and toss to coat.
SWEET PEAR AND APPLE SALAD WITH ENDIVE
This salad pairs sweet fruit with mildly bitter endive leaves. A dressing made with creme fraiche and blue cheese gives the salad a tangy, pungent finish. From "Jamie at Home: Cook Your Way to the Good Life" (Hyperion; 2008), by Jamie Oliver.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place endive in a large bowl. Add apples, pears, and herbs; set salad aside.
- In the jar of a blender, combine blue cheese, creme fraiche, olive oil, vinegar, and 6 tablespoons water; blend until smooth, about 16 seconds.
- Pour about three-quarters of the blue cheese mixture over salad; toss to coat. Divide salad evenly between 4 plates and drizzle a little more dressing and olive oil over the salads; sprinkle with herbs and serve immediately.
WATERCRESS, ORANGE AND RED ONION SALAD
This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!
Provided by katie in the UP
Categories Citrus
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
- Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
- Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
- Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
- Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
- Divide among salad plates and serve.
Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9
QUICK PICKLED RED ONIONS
This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. See notes above for extra seasonings that you are welcome to add in too.
Provided by Ali
Time 35m
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
- Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
ROASTED ENDIVE AND RED ONIONS WITH SAGE VINAIGRETTE
Tender endive and sweet red onions pair with a classic mustardy vinaigrette spiked with sage. This side dish is a welcome combination of elegant and easy for the holidays.
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Position a rack in the lower third of the oven and preheat to 400°F.
- Lightly oil a large rimmed baking sheet.
- Arrange endive and onions, cut sides down, on the prepared sheet. Roast for 20 minutes.
- Meanwhile, in a large heatproof bowl, whisk together sage, lemon juice, vinegar, mustard, salt and pepper.
- Drizzle in oil while whisking constantly to make a vinaigrette.
- Gently flip vegetables and continue roasting until deep golden brown and tender, about 15 minutes more.
- Transfer hot vegetables to the bowl with vinaigrette and gently toss.
- Arrange on a platter, drizzling over any remaining vinaigrette.
Nutrition Facts : Calories 60 calories, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Protein 1 grams
WATERCRESS AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off the tough stems of the watercress and discard.
- Cut off the end of the endive and cut the head into bite-size pieces.
- Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
- Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams
WATERCRESS, ENDIVE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 3
Steps:
- Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.
WATERCRESS AND BELGIAN ENDIVE SALAD
Categories Salad Leafy Green No-Cook Quick & Easy Vinegar Winter Endive Watercress Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.
QUICK PICKLED RED ONIONS
These tangy sons of bitches add a crunch to any salad, sandwich, or try em in a taco. Plus the pink makes even the most basic dishes look elevated as hell. Easy, tasty, instagrammable.
Provided by Bad Manners
Categories Salad
Yield one 12 ounce jar
Number Of Ingredients 6
Steps:
- Place the water, vinegars, salt, and sugar in a small saucepan and bring it to a boil on the stove. Stack all the sliced onions in a 12 ounce glass jar, one that's ok with taking some heat and has a lid. Once the vinegar is rolling, turn off the heat and pour it over the onions, making sure they're all covered. Let it cool on the counter for a couple minutes then toss on the lid and stick it in the fridge. Serve after 30 minutes or let them hang out in there until they're all the way chilled. Eat within 2 weeks.
WATERCRESS, ENDIVE AND ORANGE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Add the watercress, endive, orange slices and parsley and toss well. Serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
QUICK PICKLED ZUCCHINI AND RED ONIONS
This recipe for quick pickled zucchini and red onions is so easy to make, and you will love the crispy and "pickley" results.
Provided by Karen's Kitchen Stories
Categories Pickles
Time 2h45m
Number Of Ingredients 7
Steps:
- Toss the zucchini, onion, and kosher salt together in a bowl, place the mixture in a colander or strainer and let sit for two hours to drain off any extra liquid.
- Place the zucchini and onions into a heat proof bowl or large measuring cup.
- Bring the cider vinegar, water, sugar, and pickling spice to a boil and pour it over the zucchini mixture. Let cool and then refrigerate for up to a week.
Nutrition Facts : Calories 29.18, Fat 0.14, SaturatedFat 0.03, Carbohydrate 6.12, Fiber 0.47, Sugar 5.23, Protein 0.52, Sodium 631.92, Cholesterol 0.00
QUICK PICKLED RED ONIONS RECIPE
Steps:
- Peel and slice the onion into 1/8th inch rounds.
- Find a glass jar or airtight container, that is large enough to hold the sliced onions and liquid.
- Pour the hot water into the container and stir in the sugar or honey, and salt. Stir until it dissolves. Then stir in the vinegar.
- Add the onions slices and press them down to make sure they are submerged. Let the onions soak and "pickle" in the liquid for at least 30 minutes.
- Serve, or cover and refrigerate until ready to use.
Nutrition Facts : ServingSize 2 tb, Calories 6 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 1 g, Sugar 1 g
ROASTED ONION, ENDIVE AND ORANGE SALAD
Steps:
- You can omit the step of roasting the onion, but roasting brings out a sweetness that complements the orange and contrasts with the watercress and endive. Preheat oven to 400℉ (200℃) (200C). Cut onion in half and slice each half into 4 wedges. Separate wedges into individual pieces. In a bowl, toss onions with olive oil and balsamic vinegar. Season with salt and pepper. Place on cookie sheet, bake for 20 minutes or until onion wedges are browned. Reserve. Clean stalks from watercress and toss leaves with onions. Slice Belgian endives into ½-inch slices and add to bowl. Wash and stem spinach. Dry well and tear into bite-sized pieces. Cut skin and white pith from oranges. Over a bowl, cut oranges into segments, reserving the juice that escapes. To make dressing, combine lemon juice with reserved orange juice, add Dijon mustard and wine vinegar, then whisk in olive oil. Season with salt and pepper. Just before serving, toss lemon vinaigrette with onions, orange and vegetables.
Nutrition Facts :
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
RED ONION PICKLE
This Danish-style red onion pickle is light, bright and easy to make. It is inspired by my good friend and Danish preserving guru Helena Grayston. Aside from forking it straight from the jar, you'll find it wonderfully versatile to serve with salads, grilled or fried foods, or try it in sandwiches or on top of hot dogs. For this recipe you will need 400ml/14fl oz sterilised jars. For information on sterilising see the Recipe Tips.
Provided by Pam Corbin
Categories Side dishes
Yield Makes 2 x 400ml/14fl oz jars
Number Of Ingredients 6
Steps:
- Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.
- Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
- Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.
WATERCRESS, ENDIVE AND AVOCADO SALAD
Watercress, Belgian endive and red onion are tossed with avocado slices and parsley in a balsamic vinaigrette dressing.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Wash, dry and rough chop the watercress and place in large bowl.
- Half then slice endive lengthwise in slender ribbons. Slice onion very thin. Add endive and onion to bowl.
- Remove skin and pit of avocado and cut into strips. Set aside.
- Clean and rough chop the parsley.
- Add 1/2 cup Newman's Own Balsamic Vinaigrette and toss. Add avocado and parsley, salt and pepper to taste and toss gently once more. Serve.
Nutrition Facts : Calories 193 calories, Carbohydrate 10.8 g, Fat 16.6 g, Fiber 4.5 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 409.6 mg, Sugar 2.2 g
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4.9/5 (189)Calories 37 per servingCategory Condiment
- Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
- In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
- Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
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