**Arugula and Endive Salad: A Refreshing and Nutritious Medley of Greens**
Indulge in the crisp and zesty flavors of arugula and endive in this delightful salad, a refreshing and healthy treat that's perfect for any occasion. This vibrant salad features a blend of peppery arugula and slightly bitter endive, complemented by a medley of sweet and savory ingredients. Topped with a tangy dressing made with lemon, olive oil, and honey, this salad offers a burst of flavors and textures that will tantalize your taste buds. With its vibrant colors and contrasting textures, this salad is not only visually appealing but also packed with essential vitamins and minerals, making it a wholesome and satisfying meal.
**Recipes Mentioned in the Article:**
1. **Classic Arugula and Endive Salad:** This simple yet flavorful recipe showcases the natural flavors of arugula and endive. Dressed with a classic vinaigrette, this salad is a refreshing and light accompaniment to any meal.
2. **Roasted Beet and Arugula Salad:** This colorful salad combines the earthy sweetness of roasted beets with the peppery bite of arugula. Drizzled with a balsamic vinaigrette, this salad is a delightful blend of sweet, savory, and tangy flavors.
3. **Arugula and Endive Salad with Goat Cheese:** This sophisticated salad features a creamy goat cheese that adds a tangy and nutty flavor to the mix. Topped with a honey-lemon dressing, this salad is a perfect balance of sweet, savory, and tangy flavors.
4. **Arugula and Endive Salad with Warm Bacon Dressing:** This hearty salad features crispy bacon and a warm bacon dressing that adds a smoky and savory touch to the mix. With its combination of textures and flavors, this salad is sure to satisfy even the most discerning palate.
5. **Arugula and Endive Salad with Grilled Shrimp:** This protein-packed salad features succulent grilled shrimp that adds a delightful seafood flavor to the mix. Dressed with a tangy lemon-herb dressing, this salad is a healthy and satisfying meal that's perfect for lunch or dinner.
ARUGULA AND ENDIVE SALAD
Provided by Trish Hall
Categories salads and dressings
Time 20m
Yield Six servings
Number Of Ingredients 7
Steps:
- Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
- Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
- Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
- Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams
ENDIVE, ARUGULA AND ORANGE SALAD
Categories Salad No-Cook Vegetarian Orange Walnut Arugula Spring Summer Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
- Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
- Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
RADDICHIO, ENDIVE, AND ARUGULA SALAD
This recipe is from the TV kitchen of "The Martha Stewart Show."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar, oil, honey, and orange juice. Season with salt and pepper. Add radicchio, endive, and arugula; toss to coat. Serve immediately.
ARUGULA AND ENDIVE SALAD WITH ORANGES
This salad combines bitter and spicy lettuces with the sweetness of winter oranges and the tart flavor of red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 4 g, Protein 3 g
BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD
Steps:
- Cut Belgian endive into 1/4"-wide sections. Discard stem. Remove any thick stems from arugula if necessary. Peel the Asian pear (Optional. I leave the skin on.) and dice into 1/4-1/2" chunks. Transfer lettuce and pear into bowl. Add olive oil, balsamic vinegar, and black pepper. Toss gently.
PEAR, ARUGULA AND ENDIVE SALAD WITH CANDIED WALNUTS
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour and rewhisk before continuing.)
- Toss arugula in large bowl with enough dressing to coat. Divide arugula among 10 plates. Arrange endive leaves and pear slices atop arugula on each. Drizzle with more dressing. Sprinkle with Candied Walnuts and serve.
ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE
Steps:
- Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
- Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
- Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.
ENDIVE, ARUGULA, AND TANGERINE SALAD
Section citrus (and any other juicy fruits) over a bowl or parchment paper and return the juices that collect to the recipe in some way. Here, the tangerine juices become an ingredient in the vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Wash and dry the endive and arugula and place in a serving bowl.
- Over a small bowl and using a sharp paring knife, carefully remove each section of tangerine, cutting between the membranes. Add the sections to the greens. When all the sections have been removed, squeeze the membranes over the bowl.
- Whisk in the vinegar and oil and season with salt and pepper. Toss the dressing with the greens and serve.
GRAPEFRUIT, ENDIVE, AND ARUGULA SALAD
Number Of Ingredients 11
Steps:
- Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
- Combine lemon juice, honey, mustard, salt, pepper, and 3 tablespoons reserved grapefruit juice in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Let stand 10 minutes.
- Arrange half of arugula on a serving platter, and top with endive mixture, remaining half of arugula, walnuts, cheese, and reserved grapefruit sections. Drizzle with remaining vinaigrette.
Tips:
- For the best flavor, use fresh arugula and endive. Look for leaves that are bright green and crisp.
- If you can't find fresh arugula or endive, you can substitute other leafy greens, such as spinach, kale, or romaine lettuce.
- To make the dressing, you can use either white wine vinegar or lemon juice. If you use lemon juice, add a pinch of sugar to balance out the acidity.
- If you don't have any walnuts, you can substitute another type of nut, such as almonds, pecans, or pistachios.
- This salad is best served immediately after it is made. However, you can store leftovers in the refrigerator for up to 2 days.
Conclusion:
This arugula and endive salad is a light and refreshing dish that is perfect for a summer meal. The combination of peppery arugula, bitter endive, and sweet walnuts is delicious and satisfying. The dressing is simple but flavorful, and it perfectly complements the greens. This salad is also very easy to make, so it's a great option for a weeknight meal.
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