Best 3 Endive And Escarole Salad With Mustard Orange Vinaigrette Recipes
Indulge in a delightful culinary journey with our endive and escarole salad, a vibrant and flavorful dish that tantalizes the taste buds. This salad showcases the unique textures and flavors of endive and escarole, two chicory greens renowned for their slightly bitter and peppery notes. Dressed in a tangy and aromatic mustard-orange vinaigrette, this salad is a symphony of flavors that will elevate any meal.
Accompanying this main recipe are two additional variations that cater to different palates and preferences. For those who favor a classic combination, the frisee and bacon salad with warm bacon dressing offers a smoky and savory twist. Alternatively, the dandelion greens salad with lemon-tahini dressing provides a refreshing and slightly nutty flavor profile.
Whether you seek a light and refreshing lunch option or a flavorful side dish to complement your main course, these endive, escarole, frisee, and dandelion greens salads, adorned with their respective dressings, are guaranteed to delight your senses and leave you craving for more.
CHARRED GREENS WITH CITRUS VINAIGRETTE
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
- Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
- In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
- Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
- Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Provided by Andy Baraghani
Categories Bon Appétit Salad Thanksgiving Pecan Fall Mustard Escarole Radicchio Quick & Easy Vegetarian Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
- Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
- Do Ahead
- Pecans can be toasted 1 day ahead. Store airtight at room temperature.
Tips:
- Choose the freshest endive and escarole you can find. Look for leaves that are crisp and brightly colored.
- Wash the endive and escarole thoroughly. Be sure to remove any dirt or grit.
- Dry the endive and escarole thoroughly. This will help the dressing to adhere to the leaves.
- Use a sharp knife to slice the endive and escarole. This will help to prevent the leaves from tearing.
- Make the dressing ahead of time. This will allow the flavors to meld together.
- Taste the dressing before adding it to the salad. Adjust the seasonings to your liking.
- Toss the salad gently. This will help to prevent the leaves from becoming bruised.
- Serve the salad immediately. This will help to ensure that the leaves are crisp and fresh.
Conclusion:
Endive and escarole salad with mustard-orange vinaigrette is a delicious and refreshing way to enjoy these two leafy greens. The salad is light and flavorful, and the dressing is a perfect complement to the bitter greens. This salad is perfect for a summer lunch or dinner, and it can also be served as a side dish. With a few simple ingredients and a little bit of time, you can create a delicious and healthy salad that the whole family will enjoy.
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