Best 10 Endive Salad With Egg And Anchovy Recipes

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Steps:

• Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

ENDIVE SALAD WITH EGG AND ANCHOVY

Steps:

• Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
• Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
• Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
• Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
• Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

WHOLE ENDIVE SALAD WITH ANCHOVY DRESSING

Steps:

• Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week.
• Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely.
• In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper.

ENDIVE AND QUINOA SALAD WITH POACHED EGG

Steps:

• Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
• Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
• Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

ENDIVE EGG SALAD

Steps:

• Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
• To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
• In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.

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.

BELGIAN ENDIVE WITH EGG SALAD

Steps:

• Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
• You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
• Cut off and discard the root ends of endive, and separate leaves.
• Rinse leaves under cool running water, then shake dry.
• On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
• Sprinkle each filled leaf with paprika.
• And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.

BELGIAN ENDIVE WITH EGG SALAD

Steps:

• Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
• On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

ENDIVE SALAD

Steps:

• Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.