Best 5 Endive Salad With Grapefruit And Chevre Recipes
Indulge in a symphony of flavors with our Endive Salad with Grapefruit and Chèvre recipe, a delightful combination of textures and tastes. Crisp endives serve as the foundation for this refreshing salad, their slightly bitter notes providing a perfect counterpoint to the sweetness of ruby red grapefruit segments. Creamy goat cheese crumbles add a tangy richness, while toasted walnuts offer a satisfying crunch. A citrusy dressing, made with a blend of grapefruit juice, olive oil, honey, and Dijon mustard, brings all the elements together, creating a harmonious balance of flavors.
Ready to explore variations of this vibrant salad? We've got you covered. Discover the Endive Salad with Oranges and Avocado recipe, where juicy orange segments and creamy avocado slices join forces to create a vibrant and refreshing combination. Or, try the Endive Salad with Pears and Blue Cheese recipe, where sweet pears and sharp blue cheese create a delightful contrast of flavors.
For those who prefer a warm and comforting salad, the Roasted Endive Salad with Apples and Bacon recipe is a must-try. Roasted endives, caramelized apples, and crispy bacon come together in a flavorful medley, drizzled with a tangy balsamic vinaigrette.
And if you're looking for a hearty and satisfying salad, the Endive Salad with Quinoa and Roasted Vegetables recipe is the perfect choice. Quinoa adds protein and texture, while roasted vegetables provide a colorful and flavorful array of ingredients. A zesty lemon-tahini dressing ties all the elements together, creating a salad that's both nourishing and delicious.
ENDIVE SALAD WITH GRAPEFRUIT DRESSING
"This is a salad of love," Michael says. "Alex [Gaurnaschelli] loves endive and I love grapefruit. The vanilla in the dressing mellows out the sharper edges of the grapefruit, and the toasted cashews add an almost creamy note."
Provided by Food Network
Time 25m
Yield 2 servings of salad (plus extra vinaigrette)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
- Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
- Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.
CITRUS AND ENDIVE SALAD
Citrus season is at its peak in Charleston in winter and early spring, but you can pretty much find it year-round. The gorgeous colors of this salad make it the perfect addition to a holiday table, but it's easy enough to be enjoyed for any occasion.
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
- Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.
ENDIVE SALAD WITH BLUE CHEESE DRESSING
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
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.
ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD
Steps:
- Using a sharp knife, slice off both ends of each grapefruit. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice. Season with pepper. Whisk in oil until emulsified.
- Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
- Cut avocado in half lengthwise, and remove pit. Peel and slice avocado into 1/4-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
- nutrition information
- (Per Serving)
- Calories: 202
- Saturated Fat: 1.9g
- Unsaturated Fat: 10.4g
- Cholesterol: 3mg
- Carbohydrates: 23g
- Protein: 2.4g
- Sodium: 70mg
- Fiber: 6.6g
ENDIVE SALAD
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4-6
Number Of Ingredients 5
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.
Tips:
- Choose fresh, crisp endive. Look for leaves that are bright green and have no signs of wilting or browning.
- Wash the endive thoroughly. Rinse the leaves under cold water and pat them dry with a paper towel.
- Remove the tough white rib from the center of each endive leaf. This will make the leaves easier to eat.
- Use a variety of citrus fruits in your salad. Grapefruit, oranges, and lemons all pair well with endive.
- Add some salty cheese to balance out the sweetness of the citrus fruits. Goat cheese, blue cheese, and feta are all good options.
- Drizzle the salad with a simple vinaigrette dressing. Olive oil, vinegar, salt, and pepper are all you need to make a delicious dressing.
- Garnish the salad with chopped nuts or seeds. Walnuts, almonds, and sunflower seeds are all good choices.
Conclusion:
Endive salad with grapefruit and chevre is a refreshing and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a healthy and delicious salad, give this one a try!
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