Winter White Salad With Endive And Pomegranate Recipes
WINTER ENDIVE SALAD
This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate.
Provided by Mama_B
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
- Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 11.2 g, Fat 14 g, Fiber 5.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 82 mg, Sugar 4.9 g
WINTER ENDIVE SALAD
Here's a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.
Nutrition Facts : Calories 104 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
WINTER CITRUS SALAD WITH BELGIAN ENDIVE
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Provided by David Tanis
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
- Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams
WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Provided by Mindy Fox
Categories Salad Cheese Vegetable Vegetarian Endive Side Lunch Kid-Friendly Healthy Low Fat Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
- Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
- Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
- Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
- Do ahead
- Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.
ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD
Steps:
- In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
- In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.
More about "winter white salad with endive and pomegranate recipes"
WINTER CHOPPED SALAD (PEAR, ENDIVE, & POMEGRANATE) - …
From oursaltykitchen.com
Cuisine American, VegetarianTotal Time 15 minsCategory SaladCalories 253 per serving
- Make the vinaigrette. Heat a small 8" skillet over medium high heat. Add the poppy seeds to the skillet and toast, stirring continuously, until the poppy seeds are fragrant, about 3 minutes. Transfer the seeds to a jar and allow to cool. Add the pomegranate molasses, vinegar, honey, olive oil, and salt and whisk vigorously until emulsified.
- Prepare the endive and radicchio. Trim the root end from the endive, then peel and remove any bruised or discolored outer layers. Chop the endive into 1" rounds. Remove the outer layer of the radicchio, then slice into quarters. Lay each quarter on its side and remove the core. Chop each radicchio quarter into 1" pieces.
- Toss the chopped endive, chopped radicchio, and butter lettuce, then spread onto a large platter. Top the chopped lettuces with crumbled gorgonzola cheese and pomegranate seeds, then spread the pears atop the salad in clusters. Drizzle lightly with vinaigrette and serve immediately, with additional vinaigrette on the side.
- To serve as a weeknight meal, halve the salad and dressing portions to serve four. Dive the salad between four plates, then top each salad with 4-oz seared skirt steak. Drizzle with dressing and serve immediately.
WINTER WHITE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4/5 (9)Estimated Reading Time 1 minServings 4
- Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.
- Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 Tbsp. fresh lemon juice; season with sea salt and pepper. Using your hands, toss salad until well coated. Chill (uncovered is fine) while you prepare the dressing.
- Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl; season with kosher salt.
- Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad; drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.
WINTER WHITE SALAD - LA CREMA
From lacrema.com
Servings 2Total Time 35 minsEstimated Reading Time 2 mins
WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE
From mealplannerpro.com
Servings 1Total Time 1 hrCategory SaladCalories 133 per serving
WINTER WHITE SALAD - CITYLINE
From cityline.tv
WINTER HARVEST ENDIVE APPETIZER CUPS - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (1)Total Time 20 minsCategory Appetizer, SnackCalories 86 per serving
- Prepare the raw ingredients. Dice the pear, trim and thinly slice the celery (using a mandoline is useful if you have one), chop the pistachios and parsley, and crumble the blue cheese. Combine all ingredients in a bowl and gently toss.
- In a separate bowl, add the olive oil, champagne vinegar, mustard, honey, salt and pepper and whisk vigorously until emulsified. Pour the vinaigrette over the salad and toss to combine.
- Gently peel each endive leaf, starting from the outside and working towards the center, and arrange on a platter. Occasionally trimming the root end with a sharp knife will help release the leaves more easily. Scoop the filling into the endive cups. Serve immediately. This dish holds up well at room temperature for at least an hour.
BEST ENDIVE RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 1 minPublished 2016-11-04
- Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar. Chopped apples, smoked almonds, and thinly-sliced celery mix together in this sweet, smoky, and pleasingly bitter salad.
- Citrus and Endive with Walnut Gremolata. Spears of endive give an elegant look to this sweet and crunchy citrus salad. Walnuts provide additional crunch and a nutty undertone.
- Endive Salad with Toasted Walnuts and Breadcrumbs. This salad has a secret: underneath the crunchy leaves of juicy endive, there's a barrage of cheese, walnuts, and breadcrumbs.
- Endive Cups with Beet, Persimmon and Marinated Feta. In this wintery hors d'oeuvre, the tang of the feta plays off of persimmon's sweetness and endive's bitter crunch.
- Winter White Salad With Endive and Pomegranate. Need a quick start to a festive dinner? This simple salad matches crisp endive with toasted hazelnuts and nutty Manchego.
- Braised Endive with Ham and Gruyère. In this comforting casserole, endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy béchamel.
- Quick Sauteed Endive, Escarole, and Frisée. In this mix of sautéed greens, escarole and endive get mellowed out by the fruity flavor of olive oil. Get This Recipe.
ENDIVE & POMEGRANATE SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Vegan Thanksgiving Side Dish RecipesCalories 326 per servingTotal Time 25 mins
- To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak--they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.
- To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.
WINTER SALAD WITH FENNEL AND POMEGRANATE - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (17)Total Time 25 minsCategory SaladCalories 176 per serving
- To make the dressing, put the lemon zest, juice, vinegar, salt, garlic and anchovy in a blender or mini food processor, or mix together in a small bowl.
- Add crème fraiche and olive oil and blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
- Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
WINTER SALAD WITH ROASTED SQUASH & POMEGRANATE VINAIGRETTE ...
From eatingwell.com
4.8/5 (2)Total Time 1 hrCategory Healthy Squash RecipesCalories 214 per serving
- To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in 1/4 cup oil, then water.
- To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool.
- To prepare salad: Place frisee (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts).
WINTER SALAD WITH POMEGRANATE, CLEMENTINE, AND GOAT CHEESE ...
From health.com
Calories 209 per serving
- Segment 2 clementines or 1 navel orange, and set aside. Juice the remaining citrus fruit. (You should have about 1/3 cup juice.)
- Whisk together juice, vinegar, and honey in a serving bowl. Pour oil in slowly, whisking until well-combined. Add salad greens to bowl, and toss gently to combine.
- Divide salad among 4 plates, and sprinkle evenly with pomegranate seeds, pistachios, and goat cheese. Top with reserved citrus segments. Serve.
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Estimated Reading Time 1 min
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