PARMESAN WALNUT SALAD IN ENDIVE LEAVES
Categories Salad Cheese Leafy Green Nut Cocktail Party Quick & Easy Fall Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 9
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 9m
Yield 4 servings
Number Of Ingredients 6
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
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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