DirectionsStep1Toast the nuts. In a large dry skillet over medium heat, add the almond slivers. Cook, stirring occasionally, until the nuts are golden brown, about 6 minutes. Transfer to a large plate to cool.Step2Make the croutons. Return the skillet to medium heat. Add the torn bread. Drizzle with olive oil, then sprinkle with the rosemary and 1/4 teaspoon each of salt and pepper. Toss to coat. Cook, tossing the bread occa…Step3Make the dressing. In a salad bowl, combine the anchovies, garlic, orange juice, sherry vinegar, and honey. Whisk in the olive oil until smooth—season with 1/2 teaspoon salt and 1/4 teaspoon pepper.Step4Zest and peel the orange. Zest enough of the orange to get 1 teaspoon of zest and set aside for later. Trim the top and bottom off the oranges. Working with one at a time, place the orange on the cut side so it sits fl…Step5Segment the orange. You'll see the natural segments of the orange separated by thin membranes. Use a small knife to cut along each membrane, segmenting the fruit without the bitter pith.Step6Just before serving: assemble the salad. To the bowl with the dressing, add the endive, orange segments, Parmesan, the rosemary croutons, and toasted almonds. Toss to coat. Sprinkle with a little more salt and black pe…IngredientsIngredients½ cupAlmonds (slivered)4 ouncesGood Crusty Bread (torn into 1-inch pieces, crusts discarded, about 2 cups)2 tablespoonsExtra-Virgin Olive Oil1 tablespoonFresh Rosemary (finely chopped)¾ teaspoonKosher Salt½ teaspoonBlack Pepper (freshly ground)3 Anchovy Fillets (minced, optional, see note)1 Garlic Clove (finely grated or minced)2 tablespoonsOrange Juice (freshly squeezed)1 ½ tablespoonsSherry Vinegar2 teaspoonsHoney3 tablespoonsExtra Virgin Olive Oil3 Navel Oranges (or cara cara)4 headsRed Endive (or a mix of red and white, trimmed and leaves separated)¾ cupShaved Parmesan CheeseSee moreNutritionalNutritional309 Calories21 gTotal Fat10 mgCholesterol23 gCarbohydrate655 mgSodium10 gProteinFrom themediterraneandish.comRecipeDirectionsIngredientsNutritionalExplore furtherClassic Endive Salad - Simply Recipessimplyrecipes.comEndive Salad with Walnuts, Pears, and Gorgonzola - …simplyrecipes.comEndive Salad - Martha Stewartmarthastewart.comBelgian Endive Salad Gourmande in the Kitchengourmandeinthekitchen.…endive salad with toasted breadcrumbs and walnutssmittenkitchen.comRecommended to you based on what's popular • Feedback
Endive Salad with Walnuts, Pears, and Gorgonzola
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Web156 healthy Low-cholesterol Salad-Recipes with fresh and tasty ingredients. Try to prepare your Low-cholesterol Salad recipe with EAT SMARTER! Login. Username or e-mail * Tomato and Endive. 5 (3) 20 mins. 20 mins. 290 calories. 90. EatSmarter exclusive recipe. Mixed Greens, Asian Pear and Feta Cheese . with Beets. 5
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WebFeb 18, 2022 · Combine the salad ingredients: Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine. Dress and serve: Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine. Season to taste with a sprinkling of salt and pepper.
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WebJun 14, 2022 · Cut off and discard the hard root end of the endives. Slice the endives crosswise into 1-inch wide pieces. Cut the core end, if thick, into halves or quarters. Add the chopped endive leaves to the serving bowl with the dressing, and toss gently until all of the endive leaves are lightly coated in the dressing.
WebWhisk 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. Step 2. Trim away the very end of the endives and cut lengthwise into quarters.
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WebMar 20, 2023 · Crumble the blue cheese on top (keep a small amount) and spoon briefly. Cut the stewed pear into pieces or slices. Set the stewed pear aside. Make the dressing by mixing the ingredients for this. Season to taste with salt and pepper. Stir some of the dressing into the endive. Divide the endive salad between two bowls.
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WebLow-Cholesterol Recipes; Low-Sugar Recipes; High-Protein Recipes; High-Fiber Recipes; Cuisines. African Recipes; American Recipes; Arabic Recipes; Asian Recipes. Chinese Recipes; Fruity Endive Salad . 0 (0) 20 mins. 194 calories. 90. Endive-Feta Salad . 0 (0) 20 mins. 295 calories. 94. Post the first comment. Leave this field blank
WebDec 22, 2023 · Trim the ends off the endive, and pull apart the leaves ( leave the leaves whole) and place in a large bowl. Cut the apple into quarters, core, and thinly slice, add to bowl along with thinly sliced red onions, parsley and walnuts. Add a little dressing at a time, tossing to coat each leaf lightly, but well.
WebOct 12, 2022 · Halve the orange juice one half into a small bowl. Add 1 tablespoon chardonnay or white vinegar and 1/2 teaspoon kosher salt. While whisking, slowly pour in 2 tablespoons of extra-virgin olive oil and whisk until combined. Drizzle evenly over the endive leaves. Coarsely chop the walnuts and scatter over the salad.
WebJan 20, 2024 · Toast the walnuts in a 350F degree oven for 3-5 minutes or until golden and fragrant. Remove from oven and let cool. Pull the leaves from the endive heads, cutting at the base as needed to remove them. Rinse, dry well and set aside. In a large bowl, whisk together the oil, lemon juice, lemon zest, yogurt, salt and pepper, set aside.
WebStep 1. Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl. Step 2. Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper. Step 3. Whisk in olive oil. Taste and adjust lemon juice, salt and pepper.
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WebFeb 22, 2024 · Slice the Celery: Slice the stalks of celery and scatter them over the endive leaves. 3. Slice the Pear: Thinly slice the pear, and arrange on top over the endives. 4. Add Walnuts: Then scatter on top with chopped walnuts. Add the eggs on the side.
WebJun 8, 2017 · Instructions. Hardboil your eggs then allow them to cool. Chop the end off your endive, then remove the triangular hard bitter core. Now chop the rest of the heads into small pieces and place in a large bowl. Peel and chop your apple into thin julienne sticks then add to your endive in the large bowl.
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WebMay 27, 2006 · Instructions. In a small bowl, combine the shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate for up to 1 day. When ready to serve, place 1 tablespoon of mixture on each endive leaf, and top …
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WebMar 21, 2017 · Peel orange and cut away all peel and white pith, quarter and slice. Combine endive and orange slices in large bowl. Whisk lemon and olive oil in medium bowl to blend. Season with salt and pepper. Add dressing and toss to coat. Let it sit for 20 minutes. Sprinkle with almond flakes before serving. Nutrition.
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WebStep 2. In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve. Tip. The salad dressing will hold for a few hours or for a day in the refrigerator. The salad can hold for an hour even after being tossed.
WebSlice the remaining endives crosswise, on the bias, into 3/4-inch lengths. Separate the pieces as you work, transferring them to a large bowl. To make the dressing, in a small bowl whisk together the Sherry wine vinegar, both mustards and the salt. Gradually add the oil in a thin stream, whisking constantly to make a smooth emulsion.