utch oven. Cook leeks and endive, cut-side down, in a
Arrange greens on salad plates.
Top with sliced pears, toasted pecans and 2 ounces peppercorn dressing.
Yields 4 servings.
In a large bowl, whisk red wine vinegar with a pinch of salt, until dissolved.
Gradually add oil, whisking constantly until vinaigrette has thickened.
Rinse curly endive well. Drain and tear into bite-sized pieces. Add to bowl and toss with dressing.
Cook bacon in a non-stick frying pan, until golden and crisp. Remove with a slotted spoon and scatter over salad to serve.
killet on medium heat. Add endive to pan, with cut side
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.
Wash endive and cut in bite size pieces. Drain and place in large bowl. Brown bacon in skillet and add sugar, vinegar, salt and pepper. Bring to a boil. Cut 2 hard-boiled eggs fine and blend with endive. Add minced onion, then pour hot vinegar syrup over endive mix. Slice 2 hard-cooked eggs to garnish the top and serve the salad in small bowls.
he refrigerator. Wash and separate endive into leaves.
Dry with
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.
In a salad bowl, combine endive and potatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat. Serve immediately.
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.
Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.
In a bowl, mix all ingredients.
Add 3 ounces of Tarragon Dressing and arrange on a 7-inch plate.
Garnish with a leaf of romaine and reddichio lettuce and a spring of tarragon.
Put a few of the medallions on the top of the salad.
On individual salad plates, place chopped endive (leave some rounds).
Sprinkle with Bleu cheese and chopped walnuts.
Arrange endive leaves around edge of a serving platter. Arrange the sliced tomatoes and onion slices in the center.
Sprinkle with chopped parsley, chives, and basil.
Whisk together the olive oil, vinegar, sugar, salt and pepper; drizzle over salad platter.
Sprinkle with the optional parmesan cheese, if using it. For Vegan omit it.
Wash and chop the endive.
Fry bacon until crisp; remove from drippings; crumble.
Mix salt, sugar and flour; add vinegar.
Stir until well blended.
Cook sauce in 2 tablespoons bacon drippings until thickened, adding cream gradually.
Pour mixture over endive and mix together lightly.
Garnish with chopped eggs and crumbled bacon.
To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
Wash and chop endive. Chop bacon and fry until crisp. Cool slightly. Add water and vinegar to bacon drippings and pour over endive and chopped onion to which sugar, salt and pepper have been added. Serves 4 to 6.
ork in pan.
Make salad; Line crispy tortillas with romaine
Wash the endive and tear into bite-size pieces.
Wrap in a tea towel and refrigerate in a plastic bag until ready to prepare dressing.