Try this Endive, Pear, and Roquefort Salad recipe by Chef Ina Garten
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.
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Directions. Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of.
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Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1.
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Directions. In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside. Cut the heads of endive in half lengthwise.
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Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette. Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.
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Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the.
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2 tablespoons chopped fresh flat-leaf parsley. ¾ pound feta cheese. Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
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Directions. Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of.
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Ingredients. 3 endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices. 2 tablespoons chopped walnuts. 2 tablespoons crumbled gorgonzola or other blue cheese. 1 Bartlett pear, cored and chopped. 2 tablespoons extra virgin olive oil. 2 teaspoons cider vinegar (balsamic is good too)
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Make the vinaigrette. In the base of a blender or food processor, combine the olive oil, mustard, lemon juice, honey, salt, and pear. Blend until smooth. Transfer to a jar, then add the shallot. Secure the lid and shake to combine. Spread the endive leaves and sliced pears out on a serving platter. Drizzle with the dressing.
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1 cup; shallots, peeled, thinly sliced in rings, and separated (from 2 to 4 shallots) ; 2 tablespoons; apple cider vinegar ; 1 large radicchio, halved, cored and shredded like slaw (about 12.
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Search. Make this colorful, flavorful salad from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.
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14. Guacamole Salad. Ina Garten's guacamole salad is essentially a deconstructed guacamole, which is definitely something we can get behind. In addition to avocados, this recipe calls for black.
