Warm Endive Salad With Parmesan And Hazelnuts Recipes

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PARMESAN WALNUT SALAD IN ENDIVE LEAVES



Parmesan Walnut Salad in Endive Leaves image

Categories     Salad     Cheese     Leafy Green     Nut     Cocktail Party     Quick & Easy     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

  • In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
  • Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE



Apple, Endive and Parmesan Salad with Walnut Vinaigrette image

Categories     Salad     Fruit     Nut     Side     No-Cook     Vegetarian     Quick & Easy     Parmesan     Orange     Apple     Walnut     Fall     Winter     Healthy     Endive     Lettuce     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

4 tablespoons orange juice
2 teaspoons Dijon mustard
1/4 cup olive oil
2 tablespoons walnut oil or olive oil
2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced
4 heads Belgian endive
1 head butter lettuce, torn into bite-size pieces
3/4 cup walnuts, toasted, chopped
2 tablespoons chopped chives
Parmesan cheese shavings

Steps:

  • Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
  • Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
  • Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.

WARM ENDIVE SALAD



Warm Endive Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 9m

Yield 4 servings

Number Of Ingredients 6

4 endives, trimmed and halved lengthwise, each half then split and fanned a bit
Walnut, grape seed, or extra-virgin olive oil, for brushing greens
Salt and pepper
2 tablespoons white wine vinegar
2 ounces chopped walnuts, available in small pouches on baking aisle
12 large seedless red grapes, halved

Steps:

  • Preheat grill pan or large nonstick skillet over medium high heat.
  • Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

WARM ENDIVE SALAD WITH PARMESAN AND HAZELNUTS



Warm Endive Salad with Parmesan and Hazelnuts image

Provided by Mark Van Wye

Categories     Salad     Cheese     Leafy Green     Nut     Sauté     Parmesan     Fall     Hazelnut     Endive     Bon Appétit     Brazil

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 large garlic clove, finely chopped
4 large heads of Belgian endive, halved lengthwise
1/4 cup dry white wine
1/4 cup low-salt chicken broth
2 teaspoons white wine vinegar
8 tablespoons freshly grated Parmesan cheese (about 2 ounces)
Chopped toasted hazelnuts
Chopped fresh chives

Steps:

  • Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut side down. Add wine and broth and bring to boil. Cover and cook 5 minutes. Using tongs, turn endive over. Cover and cook until crisp-tender, about 1 minute longer. Remove skillet from heat. Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut side up, to each of 4 plates. Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

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