Yield Serves 4-6 Number Of Ingredients 5 Steps:
Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Voila!
Time 9m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat grill pan or large nonstick skillet over medium high heat. Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.
Time 25m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces. Top with sliced eggs. Cover with hot bacon dressing and serve. Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble. Combine sugar and flour. Add egg, salt, vinegar and water and mix until smooth. Pour into bacon drippings and heat stirring constantly, until mixture thickens. Add crumbled bacon.
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet. In a large bowl, toss together the spinach and green onions. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.
Time 15m Yield 2 servings Number Of Ingredients 9 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.
Time 15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Cook bacon until crisp; remove witha slotted spoon to paper towels to drain. Reserve 3 tablespoons of the drippins. Cut or tear endive from center stalk. Discard the stalks. In a large saucepan, bring water and 1 1/2 teaspoons of salt to a boil. Add endive; cover and cook for 3 minutes. Drain. Stir in bacon, reserved drippings, vinegar, onion, pepper and remaining salt. Mix well and serve immediately.
Yield Serves 4 Number Of Ingredients 12 Steps:
For dressing: Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.) Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes. For salad: Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.
Time 10m Yield Four servings Number Of Ingredients 8 Steps:
In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.
More about “wilted endive salad recipes”
Yield Serves 4 Number Of Ingredients 6 Steps:
Cook potatoes in large pot of boiling water until tender, about 12 minutes. Meanwhile, cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel using slotted spoon. Drain bacon well. Reserve pan drippings in skillet. Transfer potatoes to colander and drain well. Return potatoes to pot. Mash coarsely. Reheat bacon fat in skillet until just warm. Remove from heat and mix in minced onion, cider vinegar and sugar. Add dressing to potatoes. Add endive and toss gently. Season salad to taste with salt and pepper. Sprinkle with bacon. Serve salad warm.
