Red And White Endive Salad Recipes

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ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD



Roasted Mushroom and White Asparagus or Endive Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 12

10 white asparagus spears or 2 heads
Belgian endive
1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces
1 large red onion, cut into 8 wedges
1 garlic clove, bruised
2 sprigs thyme or 1 teaspoon dried thyme
1/4 cup extra virgin olive oil
Kosher or sea salt and freshly cracked black pepper
2 tablespoons red wine vinegar
1 bunch frisee, cut into bite-sized pieces
1 bunch arugula, torn into bite-sized pieces (about 2 cups)
2 ounces shaved Parmigiano-Reggiano

Steps:

  • Preheat the oven to 550 degrees fahrenheit (or the highest setting).
  • Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
  • Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
  • Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE



Arugula Endive Salad with White Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

Steps:

  • For the vinaigrette:
  • Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
  • For the salad:
  • In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

RED AND WHITE ENDIVE SALAD



Red and White Endive Salad image

This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Provided by Ruth Cousineau

Time 15m

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 tablespoons white-wine or Champagne vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil (preferably French or mild)
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
1 tablespoon finely chopped chives

Steps:

  • Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
  • Just before serving, add endives and herbs, tossing to coat.

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