Endive Salad With Gorgonzola Apple And Hazelnuts Recipes
ENDIVE BOATS WITH APPLE, BLUE CHEESE, AND HAZELNUTS
I got this recipe from my friend Heather who served it at her New Year's party a few years ago and I have made it many, many times since. This recipe makes enough for 2 large platters so it's perfect when entertaining a crowd.
Provided by barbara
Categories Appetizers and Snacks Fruit
Time 25m
Yield 40
Number Of Ingredients 8
Steps:
- Combine Gorgonzola cheese, apple, celery, mayonnaise, and lemon juice in a bowl and season with salt.
- Separate endives into individual leaves and lay out on a serving platter. Spoon about 1 to 2 teaspoons of Gorgonzola mixture onto each leaf and sprinkle with roasted hazelnuts.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 3.3 g, Cholesterol 4.9 mg, Fat 4 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1 g, Sodium 90.4 mg, Sugar 0.6 g
ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS
This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet, and toast until golden, 5 to 8 minutes. Let cool; coarsely chop, and set aside.
- In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add endive, apple, Gorgonzola, and hazelnuts; toss gently to combine. Serve immediately, garnished with more Gorgonzola, if desired.
ENDIVE AND APPLE SALAD
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
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
APPLE, ENDIVE & GORGONZOLA SALAD
This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy!
Provided by blucoat
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
- In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
- Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
- Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.
CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD
Steps:
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD
Steps:
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
- Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA
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
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.
ENDIVE AND GORGONZOLA SALAD
Categories Salad Fruit Side Quick & Easy Blue Cheese Apple Walnut Fall Healthy Endive Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
- In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
- Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
- Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.
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ENDIVE SALAD RECIPE WITH GORGONZOLA | LEITE'S CULINARIA
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- Cut off the root ends from both endives and gently break apart the leaves, one by one, arranging them in a single layer on a platter or serving dish.
- Crumble the cheese over the endive leaves, ensuring that each leaf gets an equal helping. Drizzle or dribble the honey over the salad, raising the spoon high over the dish in concentric circles to create a lovely cobweb effect. [Editor’s Note: While the crazy concentric dribble is stunning to behold, it’s slightly sticky to consume. If you actually like the people you’re inviting over for nibbles and would rather not see them squirm, just spoon a touch of honey over the cheese rather than all over the endive.] Drizzle the olive oil over the salad in a similar circular fashion. [Editor’s Note: Ditto.]
- Just before serving, toast the pine nuts lightly in a dry skillet just until fragrant, 3 to 5 minutes (be careful because they burn easily). Scatter them over the salad and serve immediately with a generous twist of black pepper, if desired.
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- Toss the radicchio and micgrogreens together in a large salad bowl, and then add the apples, hazelnuts, pomegranate arils, and gorgonzola cheese.
- Sprinkle with salt and pepper, and then drizzle with olive oil and vinegar. Let the salad rest about 5 minutes so that the vegetables soften just a touch, and then serve.
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- Pasta and Radicchio: Cook 4 ounces multigrain penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together 1 1/2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add dressing to pasta; toss. Halve 1 head endive; slice into 1/4-inch strips. Core half a small head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with 1/2 ounce grated pecorino Romano cheese. SERVES 4 (serving size: about 2/3 cup) CALORIES 176; FAT 3g (sat 3g); SODIUM 167mg
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