Best 7 Curly Endive Blood Orange And Tangerine Salad Alfred Portale Recipes

SPINACH AND TANGERINE SALAD

Steps:

• Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangarines and cut each section in half. If you couldn't find "seedless tangarines" this is when you pop those little seeds out.
• Combine spinach, onions, tangarine sections and cranberries in salad bowl.
• Combine vinaigrette ingredients, pour over salad and toss.
• Serve immediately.

CURLY ENDIVE SALAD

Steps:

• In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
• Voila!

TANGERINE SHRIMP SALAD

Steps:

• For Cajun Spices, we use Bayou Sam's Triple Blast, a great sub is Slap Yo Mama Cajun Spices or Tony's Creole Seasoning.
• TANGERINE SHRIMP: Mix dry ingredients. Coat shrimp or any type of seafood in lite olive oil, sprinkle zest then season to coat. Grill high to very high heat. Spray often with sweet vermouth. 1 to 2 minutes max. Do not overcook.
• BLUE AGAVE TANGERINE DRESSING: Combine all spices then add vinegar, whisk until well combined, next add Agave and whisk well. Last whisk in olive oil and whisk well till incorporated, fold in 2 tablespoons of fine blue cheese crumbles, reserving the rest for topping.
• The best method of preparation is to place plates in freezer to chill, peel to tail and devien shrimp. Heat grill, while grill is heating up, prepare dressing and let stand. Cook shrimp according to above. Pull plates, places greens in extra large bowl with lid, drizzle to taste amount of dressing. Cover bowl and toss and roll in the air to evenly coat salad. Plate salad and top with extra blue cheese crumbles if desired. Place shrimp around outside of plate.
• A big buttery chard would be nice here -- Cakebread or Rombaurer.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

CURLY ENDIVE SALAD

Steps:

• In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

ENDIVE, BLOOD ORANGE AND HAZELNUT SALAD

Steps:

• Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
• Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
• Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.

WILTED CURLY ENDIVE

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.