Tossed Endive Salad Mom Recipes

ENDIVE SALAD WITH POTATOES

Steps:

• In a large salad bowl, combine endive and potatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

THE BEST TOSSED SALAD

Steps:

• Place all salad ingredients in a large bowl.
• Place dressing ingredients in a small bowl and whisk until well mixed.
• Toss salad with dressing to taste and serve immediately.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE

Steps:

• Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
• Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
• Pour vinegar mixture over endive mixture and toss to evenly coat.
• Season with salt and pepper. Serve with fresh parsley.

HOLIDAY SALAD - GIADA DE LAURENTIIS

Steps:

• Juice the 2 lemons into a small boil, then add salt, pepper, olive oil, and balsamic (optional, Giada's recipe didn't include it but my version does, how much you use depends on the grade/strength of your balsamic) and whisk together to make the dressing; set aside.
• Get a large, decorative serving bowl and put the prepared endive, apple, and avocado into it.
• Squeeze the juice from the additional 1/2 lemon over the endive, apple, and avocado and toss well- this will keep them from turning brown.
• Add the cheese, cranberries, pomegranate seeds (if using), and corn.
• Just before serving, whisk the dressing again then pour it over the salad and toss to coat.

ENDIVE AND RADICCHIO SALAD WITH FRESH MOZZARELLA

Steps:

• Roughly chop the radicchio, endive and romaine. Place in a serving bowl and toss with the ¼ cup olive oil, lemon juice, and salt and pepper.
• Divide the lettuces onto salad plates, place a slice of mozzarella on each plate, drizzle the cheese with a little more olive oil, and season with a bit more salt and pepper.

WARM BELGIAN ENDIVE AND PINE NUT SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
• Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
• In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
• If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

WALDORF SALAD IN ENDIVE SPEARS

Steps:

• Rinse the individual endive spears and pat dry.
• In a small bowl, whisk together the mayonnaise, sugar, vinegar and salt and pepper. Taste and add more sugar, salt and pepper as desired. Stir in the crumbled cheese.
• Peel and core apples and cut into a very small dice. Toss cheese mixture with apples and walnuts. Place a dollop at the base of each endive spear and serve.

TOSSED ENDIVE SALAD, MOM

Steps:

• Drain and halve the artichoke hearts. Tear lettuce, combine all ingredients together. Toss with dressing. Toss with season salt or accent and pepper.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.