Red Leaf Lettuce Curly Endive And Cashew Salad Recipes

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SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

CURLY ENDIVE WITH CARAMELIZED ONIONS



Curly Endive with Caramelized Onions image

Wild chicory is used for this Lebanese mountain salad. The sweetness of the caramelized onion topping is a contrast to the slightly bitter leaves. You can sometimes find bunches of wild chicory, which has long, dark green leaves, in Middle Eastern stores, but ordinary curly endive-what the French call chicorée-will do very well. The salad can also be made with dandelion leaves.

Yield serves 4 to 6

Number Of Ingredients 6

About 2 pounds curly endive
2 large onions, sliced
6 tablespoons extra virgin olive oil
4 to 6 garlic cloves, crushed
Salt and black pepper
2 lemons

Steps:

  • Trim the stem ends of the endive and remove any discolored bits, then wash the leaves. Boil in salted water for a couple of minutes, or until it is soft, then drain and press out the excess water. Cut up the leaves into pieces 1 1/2 to 2 1/2 inches long.
  • Fry the onions in the oil in a large pan over medium heat until brown and caramelized, stirring often. Remove about three-quarters of the onions to use as the topping, draining them on paper towels. Add the garlic to the onions remaining in the pan, and as soon as the aroma rises, put in the endive. Add salt and pepper and the juice of 1/2 lemon, and cook, stirring, for a minute or so.
  • Serve cold on a flat serving dish with the caramelized onions sprinkled all over the top, accompanied by the remaining lemons, cut into quarters.
  • To the onions remaining in the pan, add one 14-ounce can chickpeas or haricot beans, well drained, at the same time as the endive.

CURLY ENDIVE SALAD



Curly Endive Salad image

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

4 cups torn curly endive, Belgian endive and/or escarole
1/4 cup chopped red onion
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese

Steps:

  • In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

  • Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
  • Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
  • Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
  • Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

CURLY ENDIVE SALAD



Curly Endive Salad image

Provided by Anne Burrell

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
1 Belgian endive, cut into spears
1 small red onion, thinly sliced
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Kosher salt

Steps:

  • In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
  • Voila!

RED-LEAF LETTUCE, CURLY ENDIVE, AND CASHEW SALAD



Red-Leaf Lettuce, Curly Endive, and Cashew Salad image

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     Cashew     Endive     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 1/2 teaspoons white-wine vinegar
2 teaspoons Dijon-style mustard
2 tablespoons olive oil
4 cups torn red-leaf lettuce, rinsed and spun dry
2 cups torn curly endive (chicory), rinsed and spun dry
2 tablespoons roasted cashews, chopped fine

Steps:

  • In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
  • Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

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