gh.drome-portdeplaisance.com
New recipes

Endive and Asian Pear Salad

Endive and Asian Pear Salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 1/2 cup coarsely chopped walnuts
  • Large pinch of cayenne pepper
  • Large pinch of coarse kosher salt
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 large bunch watercress, thick stems trimmed
  • 2 heads of Belgian endive (preferably red), sliced crosswise
  • 1 ripe Asian pear, halved, cored, thinly sliced

Recipe Preparation

  • Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

  • Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

Reviews Section

Grilled Endive and Pear Salad

Share this

Join Vegetarian Times

Create a personalized feed and bookmark your favorites.

Join Vegetarian Times

Create a personalized feed and bookmark your favorites.

The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.

Ingredients

Poached pears

  • 1 Bosc pear, peeled and halved
  • 1 1/2 cups Merlot wine or apple juice
  • 1/3 cup agave nectar
  • 2 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • 1 cinnamon stick
  • 3 whole cloves

Dressing

  • 1 Tbs. balsamic vinegar
  • 1 Tbs. pure maple syrup or agave nectar
  • 1 Tbs. olive oil

Salad

  • 2 red endives, halved lengthwise
  • 1 cup frisee lettuce
  • 1 green onion, thinly sliced on bias (2 Tbs.)

Preparation

1. To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down bring to a boil. Reduce heat to medium-low cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through. Cool in liquid.

2. To make Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper, if desired, and set aside.

3. To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat. Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.

4. Toss remaining Dressing with frisée and green onion in bowl. Divide among 2 plates. Slice Poached Pears, and fan on one side of each plate. Top frisée with endive halves, and drizzle with pear poaching liquid.


Endive Salad with Pear and Creamy Herb Dressing

A bracing salad, with a bit of sweetness from the pear – a perfect companion to a rich meal.

Endive is for almost all of us an acquired taste. It’s bitter, y’all. But for anyone who likes their lettuces a bit on the astringent side, it’s just addictive.

Before delving into this particular salad, I’ll suggest starting off by adding small amounts of endive to a salad you already know you like – for my fam it’s a base of loads of thinly sliced romaine hearts. One I have laid down that foundation I can wiggle in various other lettuces from endive to spinach to watercress to arugula, and they all get eaten.

Some are actually liked now – some merely tolerated (radicchio, I’m looking at you). But I keep making my little gateway salads because while I love romaine, I also don’t want to get salad-ennui (look it up it’s a thing ).

Further to this idea, if you wanted to double the dressing and add 2 heads of hearts of romaine, thinly slivered, that is absolutely delicious and I’m just sorry I didn’t get a photo for you. That’s the salad my kids can get behind. This one is for me, and for when I have people over who like a fresh-slappy salad.

I wouldn’t cut the endive more than an hour or so before making this salad, as it browns more quickly than most lettuces. And sliced pear browns even more quickly, so that’s a right before you serve thing. However, because there is some citrus in the dressing, which slows down browning in everything from fruit to vegetables, you could actually dress the whole thing and let it hang out in the fridge for around 1/2 an hour before serving. Let is sit for about 10 minutes before serving to take the chill off.

I am a little bit of a chervil nerd. I use this slightly anise-y delicate herb in loads of dishes whenever I can find it. If you can’t find it, do not feel sad – use parsley. I’m also thinking some chopped, delicate fennel fronds (those feathery bits) would be good, if you happen to have just de-fronded a fennel bulb (that sounds wrong).


Endive, Pear & Walnut Salad with Raspberry Vinaigrette

Share this

Join Vegetarian Times

Create a personalized feed and bookmark your favorites.

Join Vegetarian Times

Create a personalized feed and bookmark your favorites.

This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They’re available at many large supermarkets, but if you can’t find them, Bartlett or Anjou pears are equally delicious.

Ingredients

Raspberry vinaigrette

  • 2 Tbs. raspberry vinegar
  • 1 Tbs. honey
  • 1 tsp. Dijon mustard
  • 2 tsp. flaxseed oil
  • 1 1/2 Tbs. extra virgin olive oil
  • 1 Tbs. water
  • 1/4 tsp. fine sea salt
  • 1/8 tsp. freshly ground white pepper

Endive, pear & walnut salad

  • 4 medium-sized heads red Belgian endive, leaves separated and cut into 1-inch pieces
  • 1 bunch watercress, rinsed and torn into small pieces
  • 1 large Asian pear, peeled, cored and thinly sliced
  • 2 oz. chopped walnuts, toasted

Preparation

1. To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl. Slowly whisk in oils and water until emulsified. Season with salt and pepper. Set aside.

2. To make Endive, Pear & Walnut Salad: Toss endive and watercress in salad bowl. Re-whisk vinaigrette just before serving pour over salad greens, tossing to coat. Divide salad among 6 serving plates. Top each with pears and walnuts.


PEAR AND PROSCIUTTO SALAD

Pear and Prosciutto Salad with parmesan shavings and a lemony mustard dressing is ridiculously simple to make and is, dare I say it, rather an elegant salad. Remember Coco Chanel’s words – ‘less is more’. Here are those words in salad form.

Jump to Recipe

This is not my brainchild. My sister made this when I was back home in Australia visiting my family. I loved it so much, she made it again a couple of nights later. My sis didn’t add prosciutto. I cooked it and added it only for the crunch factor. Toasted nuts would do work for some crunch, making this meat-free. What my sister did add was marinated goat cheese feta, which is pretty extraordinary in taste and texture. So feel free to add some creamy goat cheese or feta in place of the parmesan. My sister had this recipe at her friend’s home, now she makes. And now, so do I. That is what I love about recipes – they get passed on and then people make them their own.

On a totally different note, see that background in the images? It’s an old farm gate. I bought it about 16 years ago when I lived in Canada. I made the mistake of telling my husband I paid $50 for it – it’s very rustic! He’s not let me live it down. The old thing has moved countries and about seven houses with me. I thought I’d bust it out for this pic. She’s been outside in our outdoor kitchen helping make a corner look rustic and cute. And now she’s in my studio. But I digress – Pear and Prosciutto Salad would be a lovely addition to the holiday table and require almost no effort from you to throw together. Occasionally, I make it for my lunch because it’s so quick. I vary it a bit but I always keep the dressing the same. And always with pears and the artisan lettuce. I hope you like it too. Chat to you soon, Lovoni xo


Endive, Pear & Walnut Salad with Raspberry Vinaigrette

Share this

Join Yoga Journal

Create a personalized feed and bookmark your favorites.

Join Yoga Journal

Create a personalized feed and bookmark your favorites.

This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They’re available at many large supermarkets, but if you can’t find them, Bartlett or Anjou pears are equally delicious.

Ingredients

Raspberry vinaigrette

  • 2 Tbs. raspberry vinegar
  • 1 Tbs. honey
  • 1 tsp. Dijon mustard
  • 2 tsp. flaxseed oil
  • 1 1/2 Tbs. extra virgin olive oil
  • 1 Tbs. water
  • 1/4 tsp. fine sea salt
  • 1/8 tsp. freshly ground white pepper

Endive, pear & walnut salad

  • 4 medium-sized heads red Belgian endive, leaves separated and cut into 1-inch pieces
  • 1 bunch watercress, rinsed and torn into small pieces
  • 1 large Asian pear, peeled, cored and thinly sliced
  • 2 oz. chopped walnuts, toasted

Preparation

1. To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl. Slowly whisk in oils and water until emulsified. Season with salt and pepper. Set aside.

2. To make Endive, Pear & Walnut Salad: Toss endive and watercress in salad bowl. Re-whisk vinaigrette just before serving pour over salad greens, tossing to coat. Divide salad among 6 serving plates. Top each with pears and walnuts.


Asian Pear, Blue Cheese and Chicory Salad

Asian Pear, Blue Cheese and Chicory Salad – full of flavor with a nice crunch, this delicious green salad is the perfect addition to your holiday table, or salad course for your next dinner party or anytime.

I love Asian pears, they have a taste similar to regular pears with a crunchy texture similar to apples, they are absolutely delicious. The kids and I went apple picking a little while ago and during that trip with also picked some Asian pears.

I had two Asian pears remaining in my refrigerator along with some blue cheese that needed to be used up, so I decided to make a variation of one of my favorite pear and blue cheese salads from epicurious.com.

For this salad, I decided to use chicory, because I like the pretty curling leaves. I’ve also used regular red or green leaf lettuce in this salad. Baby lettuces or arugula would also work nicely.

This salad is so easy to put together. First, you toss the salad greens in a simple mustardy vinaigrette. Then, you arrange slices of Asian pear on either individual salad plates or on a platter. Next, mound on the dressed greens and top with toasted pecans and blue cheese. Finally, drizzle some of the vinaigrette on top.

The resulting Asian Pear, Blue Cheese and Chicory Salad is so delicious, full or flavor and has a nice crunch.

This flavorful Asian Pear, Blue Cheese and Chicory Salad can be served on individual salad plates and would be a great salad course for a dinner party.

This pretty salad can also be served on a platter and would be a wonderful addition to your holiday table or a buffet for a get together anytime.

Do you have a favorite recipe for Asian pears? Please let me know in the comments below!


Endive and Asian Pear Salad - Recipes

Disclaimer: I received a free package of endive from California Vegetable Specialities but was not compensated for this post. The thoughts and opinions above are my own.

I considered naming this post “ I’m no longer bitter .” It took me until my thirties (which weren’t THAT long ago) to start to enjoy Brussels Sprouts, kale, radicchio and endive. By grilling and roasting, I finally discovered what the fuss was about with these bitter foods, especially when paired with sweetness and unami (savoriness). Many chefs believe this bitter component help gives a clean taste to a dish.

So last month, I was happy to again receive an endive (pronounced ON-DEEV) bouquet from California Vegetable Specialities. Different from curly endive (or frisee), red and white endive is grown in the dark which gives it its light color yet this veggie is still chockful of nutrients like folate, Vitamin A, K, C, fiber… the list goes on. And who knew you could use it beyond the salad?

While my bouquet is long gone, I found myself buying more endive over the weekend so I could make this Whole Roasted Endive with Pear, Arugula & Walnut Salad with these swaps:


Belgian Endive and Pear Salad

by Julie Horton - Wednesday, July 31, 2013

Endive was discovered in Belgium in 1830 and by the mid-nineteenth century it was being cultivated and sold as “witloof” or white leaf. Endive is now grown in a variety of places but many still consider genuine Belgian Endive to be superior in flavor.

Though traditionally in Belgium endive is most often served au gratin rather than eaten raw we thought we’d break with convention and share this refreshing summer salad recipe.

Ingredients for 6:

3 head of Belgian endive
3 Asian pears (halved, cored, and sliced)
1½ Tbsp. extra virgin olive oil
1 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. chopped cilantro
1 tsp. minced ginger
1 Tbsp. toasted sesame seeds

Cut off core of endive and separate leaves.

Slice about half the endive leaves into one-inch pieces

In a bowl, place olive oil, mirin, cilantro and ginger. Whisk together.

Toss the endive and pear in the dressing.

Put mixture on plate and sprinkle with the toasted sesame seeds.

Tip:
Store your endive in a darkly colored bag to protect it from the light as it will turn bitter. In Europe it is often sold wrapped in blue paper for this reason.


1789 Pear Salad

The blue cheese used here is cold-smoked over hazelnut shells, which is what makes it such a great match for this salad. It is available at Calvert Woodley (202-966-4400) and Cowgirl Creamery (202-393-6880) in Northwest Washington and Cheesetique (703-706-5300) in Alexandria.

Make Ahead: You'll make more vinaigrette than you need for this salad. It can be refrigerated in an airtight container for up to 1 week.

Servings: 4
Ingredients
Directions

For the vinaigrette: Combine the port, cloves, cinnamon stick, peppercorns, star anise, thyme and bay leaf in a small saucepan over medium to medium-high heat. Cook for 10 to 15 minutes, until it the mixture is fragrant and has reduced by two--thirds. Strain into a large liquid measuring cup, discarding the solids, and cool to room temperature.

Whisk in the mustard, then the oil, in a slow, steady stream to form an emulsion. Season with salt and pepper to taste.

For the salad: Combine the endive and frisee in a mixing bowl. Add half of the vinaigrette and toss to coat evenly. Season lightly with salt and pepper add vinaigrette as needed.

Lay one long slice of prosciutto on each salad plate. Arrange the pear slices on top of the prosciutto in an alternating, overlapping pattern. Distribute equal portions of the dressed greens over the pears, then crumble equal amounts of blue cheese over the greens. Drizzle with more vinaigrette, if desired. Serve immediately.

Recipe Source

From Daniel Giusti, executive chef at 1789 Restaurant in Northwest Washington.



Comments:

  1. Braw)eigh

    In it something is.

  2. Armin

    Happiness is a ball that we chase as it rolls and that we kick with our foot when it stops. - NS.

  3. Roswald

    In my opinion you are mistaken. I suggest it to discuss. Write to me in PM, we will talk.

  4. Keyon

    This exceptionally your opinion

  5. Seanachan

    Hurrah!!!! Ours have expired :)



Write a message