Melt half the butter in a pan and saute the anchovies for 3-4 mins. Remove the fillets and smash them with a fork. Melt the remaining butter in another pan and add the flour and stir. Pour in the lemon juice and simmer for 4 mins. Add the anchovies and stir well.
Mix the chives and Belgian endive in a bowl and sprinkle the salad with the anchovy butter. Serve garnished with the remaining chives.
Arrange 8 endive leaves artistically on two salad plates.
Mix remaining ingredients and divide evenly between the 8 leaves.
Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
In a separate bowl, whisk the vinaigrette ingredients together.
Drizzle the vinaigrette over the salad and toss together.
Divide the salad onto plates and crumble the cheese on top.
Serve immediately.
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
Mix apple, endives and almondds together in a bowl.
Mix the dressing and pour on salad.
Toss thoroughly and serve.
Place tuna, sour cream, garlic, dill, basil, olives and capers in bowl of food processor. Process until combined. Season with salt and black pepper.
Serve with Belgian endive leaves for dipping.
owl.
To make individual salad stacks, place radish slices in
nd all remaining ingredients except Belgian endive and additional parsley; toss gently
Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.
killet on medium heat. Add endive to pan, with cut side
iscard the root ends of endive, and separate leaves.
Rinse
owl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and
For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.
br>On individual salad plates, place the radicchio and Belgian endive. Place the
Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
Season to taste with salt and pepper.
Combine endive and apples in medium bowl.
Pour dressing over; toss to coat.
Sprinkle cranberries, green onions and walnuts over and serve.
he refrigerator. Wash and separate endive into leaves.
Dry with
25 degrees.
Place the endive stalks in a greased, shallow
he endives.
Cut each endive in two, lengthwise. If any
arm (melt) and add the endive (whole not leaves separated), sugar
Crisp endive in ice water about 15 minutes before using. Drain; gently dry in paper towels.
Cut endive heads in halves lengthwise, starting at root ends.
Combine remaining ingredients except chives; mix well.
Spoon dressing over endive; sprinkle chopped chives on top.
Serves 6.