Best 4 Orange And Endive Salad With Maple Chipotle Vinaigrette Recipes
Indulge in a symphony of flavors with our Orange and Endive Salad with Maple Chipotle Vinaigrette, a culinary masterpiece that tantalizes the taste buds. This vibrant salad features crisp endive leaves, juicy oranges, and a delightful array of crunchy walnuts, tangy goat cheese, and aromatic mint. Dressed in a luscious maple chipotle vinaigrette, this salad offers a perfect balance of sweet, smoky, and spicy notes.
Accompanying this main recipe are two additional variations to cater to diverse preferences. For those who prefer a lighter option, the Orange and Endive Salad with Honey Mustard Dressing presents a refreshing and tangy alternative. And for those seeking a burst of bold flavors, the Orange and Endive Salad with Spicy Chipotle Dressing delivers a fiery kick.
Each recipe is meticulously crafted with step-by-step instructions, ensuring success in your culinary endeavors. Whether you're a seasoned chef or a novice in the kitchen, these recipes guarantee a delightful and unforgettable culinary experience.
ENDIVE, ORANGE & ROQUEFORT SALAD
Provided by Ina Garten
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Cut the head 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 medium 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 membrane. Sprinkle with salt and serve.
SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
- Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.
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.
FALL SALAD WITH MAPLE VINAIGRETTE
This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
- In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.
Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 9 g, Protein 9 g
Tips:
- To save time, use pre-washed and chopped endive.
- If you don't have maple syrup, you can substitute honey or agave nectar.
- If you don't have chipotle powder, you can use chili powder or cayenne pepper.
- To make a vegan version of this salad, omit the bacon.
- This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.
Conclusion:
This orange and endive salad with maple-chipotle vinaigrette is a delicious and refreshing salad that is perfect for any occasion. The combination of sweet oranges, bitter endive, and smoky chipotle vinaigrette is a flavor explosion that will tantalize your taste buds. This salad is also very healthy, as it is packed with vitamins and nutrients. So next time you are looking for a light and flavorful salad, give this orange and endive salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
