Frisée Escarole And Endive Salad Recipes
FRISéE SALAD WITH APPLES & GOAT CHEESE
Steps:
- In a large bowl, combine the frisée, apple slices, goat cheese and pumpkin seeds.
- In a small bowl, whisk together the oil, balsamic vinegar, maple syrup and dijon mustard. Season with salt.
- Pour the dressing over the salad and toss until evenly coated.
ENDIVE AND FRISEE SALAD WITH ORANGES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
- Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.
Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams
QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious 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 7
Steps:
- Toss greens together, then divide into 2 batches.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
- Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
FRISéE, ESCAROLE, AND ENDIVE SALAD
When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.
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SPINACH & FRISEE SALAD WITH TANGERINES & CORIANDER-CRUSTED ...
From eatingwell.com
5/5 (3)Total Time 30 minsCategory Healthy Mandarin RecipesCalories 228 per serving
- To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.
- To prepare salad: Combine spinach, frisee and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.
- Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.
FRISEE & FINGERLING POTATO SALAD RECIPE | EATINGWELL
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Category Healthy Potluck Salad RecipesCalories 163 per servingTotal Time 30 mins
- Toss potatoes with 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a large baking sheet. Roast until tender and golden, about 15 minutes.
- Meanwhile, combine vinegar, shallot, capers, pepper and the remaining 1/4 teaspoon salt in a large bowl. Whisk in the remaining 3 tablespoons oil.
- Reserve 2 tablespoons of the dressing in a small bowl. Add frisee (or endive) to the large bowl and toss to coat. Transfer to a large serving platter. Toss the roasted potatoes, parsley and olives with the reserved 2 tablespoons dressing. Serve on top of the greens.
FRISEE, RADICCHIO AND ESCAROLE SALAD RECIPE — THE MOM 100
From themom100.com
5/5 (2)Category SaladCuisine American, Italian, MediterraneanTotal Time 25 mins
- In a large bowl combine the olive oil, lemon juice, orange juice, honey, mustard and salt and pepper.
- Quarter the radicchio, cut out the core, and slice it very thinly. Slice the escarole crosswise into very thin ribbons. Slice or tear the frisée into small pieces. Place them in the bowl with the dressing and add the red onion. Toss to combine. Add the feta if desired, and toss again.
THE 13 BEST ESCAROLE SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
- Kale. This delicious escarole replacement belongs to the cabbage family, but it resembles wild cabbage far more than the green one we’re used to seeing.
- Curly endive. Curly endive is, as a matter of fact, a relative of escarole, which explains the resemblance between the two. This hearty, leafy green has very curly leaves that are usually not as dark as the outer escarole leaves, and it is slightly bitter.
- Spinach. Spinach is one of the most widely used leafy greens, native to Persia. What may come as a surprise is that spinach actually belongs to the amaranth family, which means that it is related to beets and quinoa.
- Radicchio. This substitute for escarole is often mistaken for the red cabbage, but it is in fact a type of chicory and a staple in Italian cooking. This leafy chicory has recognizable purple leaves and long, white veins combined in an elongated head.
- Arugula. Arugula is a delicious option if you’re looking for that escarole taste with a hint of bitterness. It belongs to the cabbage family, as well as the mustard green family, which explains its unique tanginess and spiciness.
- Chard. Chard, also known as Swiss chard, is a leafy green related to beets, and it comes in many colors, including golden and red. It is quite similar to beet greens, but unlike this vegetable, the root of the chard is not used in cooking.
- Frisée. Just like escarole, frisée is a member of the chicory family, which means that it provides that recognizable bitter taste. It shouldn’t be too hard to recognize frisée, since it has a unique bushy head with frazzled stems.
- Mustard greens. These peppery leafy greens are related to kale, collard greens, and cabbage, and just like the name implies, they have a dose of that mustardy pungency and spiciness.
- Iceberg lettuce. Also known as crisphead lettuce, the iceberg is a quite popular variety of lettuce and a beautiful choice for refreshing salads. As opposed to romaine and butterhead lettuce, this variety isn’t as bitter, and it has a more sweet flavor, which is precisely why many opt for it in their salads.
- Romaine lettuce. Romaine lettuce is perfectly crunchy, hearty, and a great choice for Ceasar’s salad. Just like with escarole, you’ll see that outer leaves are darker and sturdier, while the inside is more tender and sweet.
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