Best 6 Endive Escarole And Apple Salad With White Wine Vinaigrette Recipes

Indulge in a symphony of flavors with our endive, escarole, and apple salad, where the crisp textures of the endive and escarole harmonize with the sweet crunch of apples, all drizzled with a tangy white wine vinaigrette. This vibrant salad offers a delightful balance of flavors, making it a perfect accompaniment to any meal. Additionally, explore our collection of delectable recipes, including a refreshing grapefruit salad, a hearty kale salad with roasted sweet potatoes, and a zesty orange and fennel salad. Each recipe is crafted with fresh ingredients and unique flavor combinations, ensuring a culinary journey that will tantalize your taste buds.

Here are our top 6 tried and tested recipes!

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Arugula Endive Salad with White Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

Steps:

For the vinaigrette:
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
For the salad:
In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

QUICK ESCAROLE SALAD WITH APPLES AND PECANS

Quick Escarole Salad with Apples and Pecans image

Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
1 apple, halved, cored, and thinly sliced
1/2 cup pecans, toasted

Steps:

In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.

Nutrition Facts : Calories 161 g, Fat 13 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

ENDIVE AND APPLE SALAD WITH SPICED WALNUTS

Endive and Apple Salad With Spiced Walnuts image

Provided by Melissa Clark

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 egg white
1 teaspoon fine sea salt, more to taste
2/3 cup light brown sugar
1 1/2 tablespoons Passover wine, ruby port or grape juice
1 teaspoon ground cinnamon
Pinch cayenne (optional)
1 pound walnut halves
1 small shallot, thinly sliced
1 1/2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
2 apples, cored and thinly sliced
2 large or 3 small endive heads, thinly sliced crosswise into rounds
3 cups arugula, packed
Black pepper and flaky sea salt

Steps:

Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 54 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 25 grams

ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS

Escarole Salad with Green Apple Vinaigrette and Crispy Shallots image

Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced
Coarse salt and ground pepper
2 tablespoons white-wine or Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons diced peeled Granny Smith apple
1 large head escarole, trimmed and cut into bite-size pieces
2 celery stalks, cut into 1/2-inch pieces, plus 1/2Ì‡ cup tender inner leaves

Steps:

In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.

Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

FRISéE, ESCAROLE, AND ENDIVE SALAD

Frisée, Escarole, and Endive Salad image

When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min

Yield Makes 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups)
1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups)
1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups)
3/4 teaspoon kosher salt, or to taste
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon red-wine vinegar, or to taste

Steps:

Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.

ENDIVE, ESCAROLE AND APPLE SALAD WITH WHITE WINE VINAIGRETTE

Endive, Escarole and Apple Salad with White Wine Vinaigrette image

Categories Salad Appetizer Quick & Easy Parmesan Apple Pecan Celery Arugula White Wine Spring Endive Escarole Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 cups dry white wine (such as Viognier or Gewürztraminer)
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 small head escarole, torn into 1 1 /2-inch pieces
1 medium head Belgian endive, cut into 1-inch pieces
1 small bunch arugula, stemmed, cut into 1 1/2-inch pieces
1 stalk celery, thinly sliced on diagonal
1 Red Delicious apple, halved, cored, thinly sliced
1/2 cup pecans, toasted
1/3 cup shaved Parmesan cheese

Steps:

Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.

Tips for Making Endive, Escarole, and Apple Salad with White Wine Vinaigrette:

Choose fresh and tender endive and escarole. Look for leaves that are crisp and brightly colored, with no signs of wilting or bruising.
Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
Be sure to slice the apples thinly so that they will absorb the dressing more easily.
Make the white wine vinaigrette ahead of time so that the flavors can meld. You can store it in the refrigerator for up to 2 weeks.
Toss the salad just before serving so that the dressing doesn't wilt the leaves.

Conclusion:

This endive, escarole, and apple salad with white wine vinaigrette is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try. You won't be disappointed!