Haricots Verts Belgian Endive And Mushroom Salad Recipes
BELGIAN ENDIVE AND BEETROOT SALAD
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.
Provided by PetsRus
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the sour cream with the mustard and add salt and pepper.
- Combine with the rest of the ingredients.
- Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
- Add some chopped green onion.
- Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
BRAISED ENDIVES WITH HARICOTS VERTS
A mix of pleasantly bitter and crisp-tender vegetables perfectly complements the [Duck with Walnut Sherry Vinaigrette](/recipes/food/views/233794) . Some of the nutty, sweet vinaigrette will inevitably end up on the vegetables, enhancing their flavor.
Time 40m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
- Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.
- Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.
- Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.
BELGIAN ENDIVE SALAD
This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Arrange 8 endive leaves artistically on two salad plates.
- Mix remaining ingredients and divide evenly between the 8 leaves.
- Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.2, Sodium 62.5, Carbohydrate 15.5, Fiber 9.8, Sugar 4.5, Protein 4.4
HARICOTS VERTS, BELGIAN ENDIVE AND MUSHROOM SALAD
Categories Salad Bean Mushroom Vegetarian Low/No Sugar Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
- Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
- Pour dressing over vegetables and toss to coat. Season with salt and pepper.
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