Best 10 Curly Endive Salad With Cranberry Bacon Vinaigrette And Blue Cheese Pastries Recipes

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Indulge in a symphony of flavors with our Curly Endive Salad, a culinary masterpiece that combines the crisp texture of curly endive with a burst of sweet and tangy flavors. This vibrant salad is elevated by a tantalizing Cranberry Bacon Vinaigrette, adding a smoky and savory dimension to each bite. As a delightful accompaniment, our Blue Cheese Pastries offer a perfect balance of sharpness and creaminess, creating a textural contrast that elevates the entire dish. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CURLY ENDIVE SALAD



Curly Endive Salad image

Provided by Anne Burrell

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
1 Belgian endive, cut into spears
1 small red onion, thinly sliced
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Kosher salt

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!

CURLY ENDIVE AND APPLE SMOKED BACON SALAD



Curly Endive and Apple Smoked Bacon Salad image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound thick cut slab bacon, cut into 1/4- inch pieces, lardons
2 tablespoons chopped shallots
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup olive oil
1 head chicory, cut into bite-size pieces, well washed and dried
1 cup fresh croutons

Steps:

  • Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
  • Toss chicory pieces with bacon, vinaigrette and croutons.

ENDIVE AND BLUE CHEESE SALAD



Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

CURLY ENDIVE SALAD WITH WARM BACON DRESSING



Curly Endive Salad with Warm Bacon Dressing image

Provided by Carl Hittinger

Categories     Salad     Side     Bacon     Endive     Bon Appétit     Pennsylvania

Yield Serves 6

Number Of Ingredients 7

3 tablespoon sugar
1 tablespoon all purpose flour
3 tablespoons plus 1 teaspoon apple cider vinegar
1 large egg
1 cup canned vegetable broth, low-salt chicken broth or water
6 bacon slices, cut into 1-inch piece
1 large head curly endive or other bitter lettuce (such as escarole), torn into bite-size pieces

Steps:

  • Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
  • Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
  • Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE



Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10

1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
Two 6-ounce containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
  • Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
  • In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
  • Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces 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.

ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

WILTED CURLY ENDIVE



Wilted Curly Endive image

This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

12 bacon strips, diced
3 bunches curly endive
4 quarts water
2-1/4 teaspoons salt, divided
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 256 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 1216mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

WARM BACON ENDIVE DRESSING



Warm Bacon Endive Dressing image

My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

1/2 pound bacon strips, diced
1 medium onion, chopped
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup milk
1 egg, lightly beaten
3 bunches curly endive, torn (about 12 cups)
3 hard-boiled large eggs, sliced

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

CURLY ENDIVE SALAD



Curly Endive Salad image

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

4 cups torn curly endive, Belgian endive and/or escarole
1/4 cup chopped red onion
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese

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.

Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • To save time, use pre-washed and chopped endive.
  • For a sweeter salad, use dried cranberries instead of fresh ones.
  • If you don't have bacon, you can use crumbled sausage or ham.
  • For a vegetarian version of the salad, omit the bacon and use vegetable broth instead of chicken broth.
  • The blue cheese pastries can be made ahead of time and stored in the refrigerator for up to 3 days.
  • To make the vinaigrette, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
  • To assemble the salad, place the endive, cranberries, bacon, and blue cheese pastries in a large bowl. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Conclusion:

This curly endive salad with cranberry-bacon vinaigrette and blue cheese pastries is a delicious and elegant dish that is perfect for any occasion. The endive is crisp and refreshing, the cranberries add a touch of sweetness, the bacon adds a savory flavor, and the blue cheese pastries are the perfect finishing touch. This salad is sure to impress your guests, and it's easy to make too. So next time you're looking for a delicious and easy salad recipe, give this one a try.

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