This is from 365 Ways to Cook Vegetarian. ?Arugula, also called roquette, is a delicate and spicy green usually tossed into mesclun, or young lettuce mix. You can substitute watercress for the arugula??
arugula, endive, dijon mustard, garlic, eggs, lemon juice, lemon pepper, mayonnaise, yogurt, green onion, walnut
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.
This is from my 365 Ways to Cook Vegetarian cookbook. Posting for ZWT3. ?French tradition warrants that this salad be served on Christmas or New Year?s Eve in French homes? The slightly bitter taste of the tear-shaped Belgian endive marries itself well with Roquefort cheese and a strong-flavored vinaigrette. To clean endives, wipe them with a damp cloth. Don?t soak them, since they tend to absorb water.?
This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.
balsamic vinegar, endive, nonstick cooking spray, cracked black pepper, chives, goat cheese, honey, orange juice, orange, walnut
Belgian Endive makes a delightful, different salad and I love this recipe.
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
endive, broccoli, black pepper, dark sesame oil, purple onion, red pepper, red wine vinegar, salt, vegetable oil
Got this from "The Italian Country Table" where its called "Roman Salad". We enjoy it, hope you do too. I don't always use the belgian endive so I guess you don't have to either. I like to serve this with grilled meats.
This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)
bartlett pear, endive, champagne vinegar, dijon mustard, egg yolks, black pepper, kosher salt, olive oil, roquefort cheese, walnut
This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999.
black pepper, butter, cream cheese, endive, olive oil, garlic, pear, pecan, red wine vinegar, salt, stilton cheese, sugar, watercress
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thanksgiving - collard greens - mexican - split pea soup - enchilada - meatball - low carb - carrot cake - potato salad - christmas
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