WARM BELGIAN ENDIVE AND PINE NUT SALAD RECIPE | ALLRECIPES
This brilliant salad is easy to prepare, delicious, healthy and goes with anything. Traditionally French, perfect anytime of the year. This recipe is also easily expandable, as it is generally, one endive per person.
Provided by A c r H
Categories Salad Green Salad Recipes
Total Time 24 minutes
Prep Time 15 minutes
Cook Time 9 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
- Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
- In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
- If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
Nutrition Facts : Calories 248.3 calories, CarbohydrateContent 20.1 g, FatContent 16.9 g, FiberContent 16.5 g, ProteinContent 9.2 g, SaturatedFatContent 2.5 g, SodiumContent 207.6 mg, SugarContent 1.7 g
WARM BACON ENDIVE DRESSING RECIPE: HOW TO MAKE IT
My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.
Nutrition Facts : Calories 177 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 285mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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