Best 8 Endive Salad With Toasted Almond Vinaigrette Recipes
**Endive Salad with Toasted Almond Vinaigrette: A Symphony of Flavors and Textures**
Endive salad with toasted almond vinaigrette is a delightful dish that combines the delicate bitterness of endive with the nutty sweetness of toasted almonds and a tangy vinaigrette dressing. The salad is simple to prepare and can be served as an appetizer or a light lunch. The toasted almond vinaigrette adds a layer of complexity and richness to the salad, making it a perfect choice for special occasions or everyday meals.
**Recipes Included:**
1. **Endive Salad with Toasted Almond Vinaigrette:** This classic recipe features endive, toasted almonds, and a flavorful vinaigrette dressing. The vinaigrette is made with olive oil, vinegar, Dijon mustard, honey, and herbs, creating a well-balanced and harmonious salad.
2. **Endive Salad with Roasted Butternut Squash and Goat Cheese:** This variation adds roasted butternut squash and creamy goat cheese to the mix. The sweetness of the squash and the tanginess of the goat cheese complement the bitterness of the endive perfectly, while the vinaigrette ties all the flavors together.
3. **Endive Salad with Grilled Chicken and Avocado:** This protein-packed salad is perfect for a light lunch or dinner. Grilled chicken is paired with ripe avocado, crunchy endive, and a tangy vinaigrette dressing. The combination of flavors and textures makes for a satisfying and wholesome meal.
4. **Endive Salad with Poached Pears and Walnuts:** This elegant salad features poached pears, walnuts, and a sweet and tangy dressing. The poached pears add a unique sweetness and texture to the salad, while the walnuts provide a satisfying crunch. The dressing is made with honey, balsamic vinegar, and olive oil, creating a harmonious balance of flavors.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE
Steps:
- Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
- Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.
ENDIVE SALAD WITH LEMON VINAIGRETTE
Steps:
- For dressing:
- Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
- Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
- For salad:
- Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.
ENDIVE AND TANGERINE SALAD WITH ALMONDS AND FETA
Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Cut away peel and pith from 4 tangerines using a sharp paring knife. Slice each into 1/4-inch-thick rounds. Halve remaining tangerine, and squeeze juice into a large bowl. Whisk in oil, vinegar, and 1/4 teaspoon salt.
- Mix together almonds, feta, and oregano.
- Cut any large endive leaves in half length-wise. Add leaves to bowl with vinaigrette, and toss. Divide endive, tangerines, and almond-feta mixture evenly amound 4 plates.
Nutrition Facts : Calories 149 g, Cholesterol 4 g, Fiber 6 g, Protein 6 g, SaturatedFat 2 g, Sodium 271 g
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.
APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE
Steps:
- Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
- Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
- Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.
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.
Tips:
- Choose fresh and crisp endives for the best flavor and texture.
- Toast the almonds in a single layer in a preheated oven or skillet until golden brown and fragrant.
- Use a good quality olive oil for the vinaigrette to enhance the flavor of the salad.
- Taste the vinaigrette and adjust the seasonings to your liking.
- Toss the salad gently to coat the endives with the vinaigrette.
- Serve the salad immediately or chill it for later.
Conclusion:
This endive salad with toasted almond vinaigrette is a delicious and refreshing dish that is perfect for any occasion. The endives provide a slightly bitter flavor that is balanced by the sweet and tangy vinaigrette. The toasted almonds add a crunchy texture and nutty flavor. This salad is also very easy to make and can be prepared in just a few minutes. Whether you are serving it as a starter, a side dish, or a light lunch, this endive salad is sure to please everyone at the table.
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