46042 chicory belgian endive orange Recipes

fresh dill sprigs, canola or light olive oil, rice or white wine vinegar, granulated sugar, dijon mustard, salt and freshly ground pepper, heads belgian endive, english cucumber, sliced radishes, butter lettuce leaves

sugar, juice of 1 lemon, bosc pears, peeled, crumbled stilton cheese, natural cream cheese (such as gina marie), softened, champagne vinegar, honey to taste, fresh chopped thyme leaves, extra virgin olive oil, corn oil, kosher salt and white pepper to taste, organic mache lettuce, heads white and red belgian endive, leaves separated, fresh chives, walnuts, toasted and chopped

heads fennel with stalks (each 3 to 3 1/2 in. wide ), heads belgian endive (about 4 oz. each), butter or olive oil, sliced prosciutto, all-purpose flour, fat-skimmed chicken broth, whipping cream, gorgonzola or dolce cheese, crumbled (about 3/4 cup)

belgian endives (about 1 1/2 lb), red-wine vinegar, chopped chives, dijon mustard, vegetable oil, walnut oil

belgian endive (about 2 dozen leaves), sliced kalamata olive, halved cherry tomatoes or 1 cup grape tomatoes, garlic clove, minced, fresh basil leaf, chopped, crumbled feta cheese, extra virgin olive oil, balsamic vinegar, salt, fresh ground pepper

belgian endive, red pears, cored & thinly sliced, walnut pieces, crumbled blue cheese, avocado, thinly sliced, dijon mustard, cider vinegar, olive oil, sea salt, fresh ground black pepper

garlic clove, salt, coarse-grain mustard, red-wine vinegar, black pepper, extra-virgin olive oil, belgian endives (10 oz), sliced crosswise 1/2 inch thick, chicory (french curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

extra-virgin olive oil, white-wine vinegar, firm-ripe pear (about 1/2 lb), belgian endives (about 1 lb), head chicory (curly endive; about 1/2 lb)

extra virgin olive oil, white wine vinegar, firm-ripe pear (about 1/2 lb), belgian endive (about 1 lb), chicory lettuce (curly endive, small head)

prepare your own confit of duck* (see note ), kosher salt, coarse black pepper, chopped garlic, duck , butchered into leg and breast, lard or grapeseed oil, note: the above ingredients are those you will need to prepare your own confit of duck, which should be cooked the day before because of the long slow cooking time. (please add 6 to 8 hours to the cook time and 20 minutes to the prep time.) alternatively, you may wish to purchase a pre-cooked confit of duck such as those sold in many food markets., heads belgian endive, olive oil, sugar, salt and freshly ground black pepper, unsalted butter, ripe mangoes, peeled and sliced away from the seed, strawberries, hulled and sliced, raspberries, for garnish

butter, flour, milk, heated, dijon mustard, granulated garlic, shredded swiss, divided, belgian endives, swiss, kosher salt and freshly ground black pepper, deli ham, vegetable cooking spray, chopped fresh parsley, for garnish, special equipment : small rectangular baking dish

heads purple belgian endive, rice wine vinegar, fresh lump crabmeat, minced fresh tarragon, extra virgin olive oil, mayonnaise, capers chopped, drops tabasco sauce, fresh lemon juice, salt, freshly-ground black pepper

heads (1 1/4 to 1 1/2 lb. total) belgian endive, rinsed and drained, gorgonzola or other blue-veined cheese

shelled cooked tiny shrimp, rinsed and drained, wasabi paste or prepared horseradish, chopped pickled ginger, seasoned rice vinegar, chopped green onion, belgian endive, coarse-ground pepper

belgian endives (10 oz), washed, head radicchio (5 oz), washed, carrots (6 oz), peeled and shredded (1 1/2 cups), walnut pieces, dijon mustard, salt, freshly ground black pepper, red wine vinegar, virgin olive oil

endive, orange, cabrales cheese (can be substituted by blue type cheese), yogurt, sliced roasted almonds, chopped parsley

belgian endive, washed,patted dry and sliced crosswise into little rings, head chicory lettuce, washed and torn, walnut oil, red wine vinegar, salt and pepper, thickly sliced canadian bacon, cut into chunks, french bread (thin slices)

two 2-lb whole boneless duck breasts with skin, freshly grated orange zest, fresh orange juice, soy sauce, vegetable oil, honey, white-wine vinegar, dried hot red pepper flakes, salt, garlic cloves, sliced very thin, unsalted butter, a 1 1/2-lb head of chicory or curly endive, the leaves torn into large pieces and washed well, water