Best 5 Parmesan Walnut Salad In Endive Leaves Recipes
Indulge in a symphony of flavors with our Parmesan-Walnut Salad in Endive Leaves, a culinary masterpiece that marries the delicate crunch of endives with the rich, nutty flavor of walnuts and the salty bite of Parmesan cheese. This vibrant salad offers a delightful balance of textures and tastes, making it a perfect side dish or light lunch.
In addition to our signature Parmesan-Walnut Salad, discover a collection of equally enticing recipes that cater to diverse dietary preferences and culinary desires. Dive into the zesty realm of our Lemon-Dill Salmon Salad, where succulent salmon pairs harmoniously with a tangy dressing infused with lemon and dill. For a vegetarian delight, try our Roasted Beet and Goat Cheese Salad, where earthy beets and creamy goat cheese unite in a symphony of flavors.
Transport yourself to the Mediterranean with our Quinoa and Feta Salad, a vibrant medley of quinoa, fresh vegetables, and tangy feta cheese. Experience the bold flavors of the East with our Asian Noodle Salad, where rice noodles, crunchy vegetables, and a tantalizing dressing create an unforgettable taste sensation.
Each recipe is carefully crafted to tantalize your taste buds and nourish your body. Whether you're a seasoned cook or just starting your culinary journey, these salads are guaranteed to impress and delight. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.
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.
PARMESAN WALNUT SALAD IN ENDIVE LEAVES
Categories Salad Cheese Leafy Green Nut Cocktail Party Quick & Easy Fall Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
- Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
- Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
- To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
- Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.
WALNUT PARMESAN ENDIVE (APPETIZER)
Make and share this Walnut Parmesan Endive (Appetizer) recipe from Food.com.
Provided by Ck2plz
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits.
- Cut parmesan cheese into small cubes.
- Combine salt and garlic first, curshing garlic very well and mixing with salt.
- Add remaining ingredients.
- Spoon small amount onto separate washed leaves of endive. Top with walnuts.
- Arrange on platter and you can make extras walnuts to put in the center if desired.
Nutrition Facts : Calories 170.7, Fat 14.6, SaturatedFat 2, Cholesterol 3.2, Sodium 228.1, Carbohydrate 7.8, Fiber 3.3, Sugar 1, Protein 4.8
ENDIVE, APPLE AND WALNUT SALAD
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield Serves six
Number Of Ingredients 15
Steps:
- Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
- Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
- Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
- Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you don't have endive leaves, you can use another type of lettuce, such as romaine or butter lettuce.
- You can add other ingredients to the salad, such as grilled chicken, bacon, or hard-boiled eggs.
- To make the dressing ahead of time, whisk together the olive oil, lemon juice, honey, salt, and pepper in a jar. Store the dressing in the refrigerator for up to 2 weeks.
- To make the salad, simply arrange the endive leaves on a platter, top with the walnuts, Parmesan cheese, and dressing. Serve immediately.
Conclusion:
Parmesan Walnut Salad in Endive Leaves is a delicious and elegant salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its fresh, crisp flavors, this salad is sure to be a hit with everyone who tries it.
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