132348 endive escarole salad mustard orange Recipes

navel oranges, red-wine vinegar, extra-virgin olive oil, dijon mustard, head escarole , torn into 2- to 3-inch pieces (12 cups), belgian endives, leaves separated and halved crosswise

head romaine lettuce, washed, drained , and torn (6 cups), head radicchio, washed, drained , and torn (3 cups), heads endive, washed, drained , cut in half lengthwise, and sliced into long, thin strips (1 1/2 cups), navel oranges, sectioned, red onion , sliced lengthwise (1 cup), maple-sherry vinaigrette, crumbled chevre (3/4 cup), sea salt to taste, freshly ground pepper to taste

cooked chicken (can buy canned), minced onion, salt, fresh lemon juice, celery, chopped, mayonnaise, mandarin orange, grapes, almonds, lettuce leaf, salad oil, orange juice, sugar, vinegar, salt, dry mustard, celery seed

sole fillets, rosemary , oregano and fresh thyme, salt, fennel, orange, mustard, orange and curry flavoured salt

orange juice, fruity olive oil, lemon juice, cayenne pepper, splash red wine vinegar, paprika, juice of 1 garlic clove (use press ), salt and pepper, to taste, seedless oranges (navel or valencia), red onion, black olives (brined or cured such as kalamata, nicoise or oil-cured moroccan), preserved lemon rind, diced (optional), mint leaves (or mixture of both) or 1/4 cup chopped cilantro (or mixture of both), head romaine lettuce , torn

oranges, head of red leaf lettuce, coarsely chopped, red onion, thinly sliced (about 1 1/4 cups), olive oil, balsamic vinegar

naval oranges, head endive, cut in long strips, mixed salad greens, orange juice, white wine vinegar, orange zest, olive oil, salt and pepper

watercress, sliced belgian endive, navel oranges, peeled and sliced, cucumber, halved and thinly sliced, red onion, separated into rings, canola oil, lemon juice, rice vinegar, olive oil, dijon mustard, ground ginger, sugar, salt, pepper

navel oranges (1 lb total ), fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise, white-wine vinegar, salt, black pepper, olive oil, heads escarole (2 lb total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

extra-virgin olive oil, white-wine vinegar, dijon mustard, chili powder, navel orange, chicory (curly endive) or escarole, washed well, spun dry, and chopped, vine-ripened tomato , cut into 1/2-inch pieces, avocado (preferably california), pitted, peeled , and cut into 1/2-inch pieces, red onion, sliced thin

olive oil, fresh lime juice, serrano chile, minced, escarole salad mix (about 7 oz), cannellini (white kidney beans), drained, rinsed, kalamata olives, pitted, halved, toasted pepitas (pumpkin seeds) or pine nuts

fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached, fresh thyme sprigs, extra-virgin olive oil, divided, sherry wine vinegar, dijon mustard, oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise, baby arugula

dry white wine (such as viognier or gewurztraminer), extra-virgin olive oil, white wine vinegar, head escarole , torn into 1 1 /2-inch pieces, head belgian endive , cut into 1-inch pieces, arugula, stemmed , cut into 1 1/2-inch pieces, stalk celery , thinly sliced on diagonal, red delicious apple, halved, cored, thinly sliced, pecans, toasted, shaved parmesan cheese

vinaigrette, coarse salt, freshly ground black pepper, dijon mustard, balsamic vinegar, olive oil, salad, escarole, washed well and spun dry, fennel bulb, sliced, whole orange, peeled and sectioned, orange zest, feta cheese, vegans and vegetarians may substitute soy feta

endives , cut crosswise into 1-inch pieces, discarding cores (4 cups), frisee , cut crosswise into 1-inch pieces (about 10 cups), escarole , cut crosswise into 1-inch pieces (about 10 cups), extra virgin olive oil, salt, black pepper, fresh lemon juice

dijon mustard, red wine vinegar , plus, red wine vinegar, virgin olive oil, kosher salt, shredded cabbage, thick slab bacon, cut into 1/2 inch cubes, mixed radicchio or 3 cups endive or 3 cups escarole, mixed leafy lettuce

navel oranges (1 lb total ), fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total), white wine vinegar, salt, black pepper, olive oil, heads escarole , dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

balsamic vinegar, sliced shallots, honey, olive oil or hazelnut oil, salt and freshly ground black pepper, heads belgian endive, trimmed , cut crosswise into thin slices, heads frisee lettuce , center leaves only, torn into pieces, blood oranges or regular oranges, segmented, hazelnuts, toasted and chopped