Best 6 Winter White Salad With Endive And Pomegranate Recipes

WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
• Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
• Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
• Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
• Do ahead
• Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

WINTER CITRUS SALAD WITH BELGIAN ENDIVE

Steps:

• Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
• Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
• Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
• Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.

ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD

Steps:

• In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
• In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.

WINTER ENDIVE SALAD

Steps:

• In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.

WINTER LETTUCES WITH POMEGRANATE SEEDS

Steps:

• Place the greens in a large bowl. Add the dressing and toss to coat.
• Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper.

WINTER WHITE SALAD WITH CREME-FRAICHE VINAIGRETTE

Steps:

• Whisk together creme fraiche, vinegar, mustard, and sugar; generously season with salt and pepper. In a large bowl, combine endives, sliced fennel, 1/4 cup fennel fronds, celery root, and apples; add half of dressing and toss. Arrange on a serving platter; season with salt and pepper. Top with remaining fennel fronds and pomegranate arils. Serve with remaining dressing.