Best 9 Arugula And Endive Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**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.

Let's cook with our recipes!

ARUGULA AND ENDIVE SALAD



Arugula And Endive Salad image

Provided by Trish Hall

Categories     salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 7

1 bunch arugula
4 to 6 heads endive
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
4 teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6 tablespoons olive oil

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



Endive, Arugula and Orange Salad image

Categories     Salad     No-Cook     Vegetarian     Orange     Walnut     Arugula     Spring     Summer     Endive     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads Belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped

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



Raddichio, Endive, And Arugula Salad image

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

2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 orange, juiced
Coarse salt and freshly ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced crosswise
2 medium Belgian endives (4 to 5 ounces each), trimmed, halved crosswise, and thinly sliced crosswise
2 cups baby arugula

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



Arugula and Endive Salad with Oranges image

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

3 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
1 tablespoon grainy mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (3 to 4 bunches) arugula, washed well
1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
2 navel oranges, peeled, quartered, and sliced

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



BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD image

Categories     Salad     Appetizer     No-Cook     Quick & Easy     Healthy     Lettuce

Yield 2-3 people

Number Of Ingredients 6

1 large Belgian endive
2-3 oz of baby arugula
1 Asian pear
3 tablespoons olive oil
2 tablespoons balsamic vinegar
black pepper, adjust to taste

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



Pear, Arugula and Endive Salad with Candied Walnuts image

Categories     Salad     Christmas     Pear     Walnut     Arugula     Winter     Endive     Bon Appétit

Yield Makes 10 (first-course) servings

Number Of Ingredients 10

2 tablespoons Sherry wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
6 tablespoons walnut oil or olive oil
6 tablespoons extra-virgin olive oil
12 cups arugula, torn into pieces (about 12 ounces)
4 heads Belgian endive, trimmed, leaves separated
2 firm but ripe pears, halved, cored, thinly sliced lengthwise
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



Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Olive     Easter     Fennel     Arugula     Endive

Yield Makes 8 servings

Number Of Ingredients 11

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup mixed Italian or Greek olives, pitted and chopped
1 fennel bulb (3/4 pound), trimmed
2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces
Equipment:
an adjustable-blade slicer

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



Endive, Arugula, and Tangerine Salad image

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

2 heads of Belgian endive, coarsely chopped (about 2 cups)
2 handfuls of arugula, torn into bite-size pieces (about 5 cups)
2 tangerines, peeled, pith removed
4 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

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



Grapefruit, Endive, and Arugula Salad image

Number Of Ingredients 11

2 2 medium red grapefruit
2 tablespoon 2 tablespoons fresh lemon juice
2 teaspoon 2 teaspoons honey
1 teaspoon 1 teaspoon Dijon mustard
1/4 teaspoon 1/4 teaspoon kosher salt
1/8 teaspoon 1/8 teaspoon freshly ground black pepper
1/4 cup 1/4 cup olive oil
4 head 4 small heads endive, trimmed, leaves separated
1 1 (5-oz.) container baby arugula
1/4 cup 1/4 cup chopped walnuts, toasted
2 ounce 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)

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.

Related Topics