23586 nut endive frittata batali Recipes

walnuts, cider vinegar, balsamic vinegar, honey, extra-virgin olive oil, belgian endives, granny smith apple, crumbled gorgonzola cheese (about 1 oz), minced fresh chives

olive oil, fresh lemon juice, heads of belgian endive , cut into 1-inch pieces, loosely packed) arugula, green onions, chopped, grated asiago cheese (about 3 1/2 oz)

cream cheese, room temperature, minced fresh dill (from about 3 bunches), green onions, finely chopped, grated lemon peel, heads of belgian endive (green and red , if available), smoked trout fillets, broken into 1-inch pieces, fresh dill sprigs

bacon slices, extra-virgin olive oil, fresh lemon juice, endives (1 lb), cut into 3/4-inch pieces, stilton, crumbled, fresh flat-leaf parsley leaves

seedless oranges, orange juice, olive oil, white wine vinegar, walnut oil or olive oil, grated orange peel, heads belgian endive, separated into leaves, arugula, ends trimmed, walnuts, toasted, chopped

red wine vinegar, dijon mustard, walnut oil or olive oil, heads belgian endive, trimmed , halved lengthwise, toasted chopped walnuts

pecan halves, honey, goat cheese, port wine, leaves endive, figs, 3/4 inch wedges (fresh or dried )

endives, ham (not too thick, but not too thin), butter, divided, flour, milk, grated swiss cheese, salt, pepper, nutmeg (optional)

smoked salmon, dry smoked, cream cheese, fresh lemon juice, capers, red onions, finely chopped, heads belgian endive

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

white-wine vinegar, dijon mustard, extra-virgin olive oil, navel orange, firm-ripe avocado (preferably california ), belgian endives, bacon , cooked until crisp and crumbled fine

beets, tops and roots trimmed, fresh lemon juice, dijon mustard, celery seeds, olive oil, belgian endive heads , cut crosswise into 1-inch pieces, roquefort cheese, crumbled, chopped fresh chives

dried cherries, dry red wine, rendered chicken fat (schmaltz) or olive oil, yellow onion, cut into small dice, fresh thyme or marjoram leaves, minced, red wine vinegar, rendered chicken fat (schmaltz) or olive oil, raw chicken livers, cleaned and trimmed of excess fat, kosher salt, freshly ground black pepper, heads red or white endive, zest of 2 oranges

canola oil, plum tomato, chopped, champagne vinegar, honey, johannisberg riesling wine, olive oil, shallot, chopped, sea scallops , each cut horizontally in half, heads of belgian endive, trimmed, cored, leaves separated, tomatoes, halved, sliced, red bell pepper, thinly sliced, red onion, thinly sliced

red onions, thinly sliced, distilled white vinegar, water, sugar, salt, blue cheese, crumbled into 1/4-inch pieces, olive oil, belgian endive, thinly sliced (about 8 cups), fresh lemon juice, fresh arugula , torn into small pieces (about 12 cups), dried cranberries

red bell peppers, minced fresh fennel bulb, chopped brine-cured black olives (such as kalamata), olive oil (preferably extra-virgin), red wine vinegar, minced fresh rosemary or 1/2 tsp dried, minced garlic, belgian endive leaves (from about 3 large heads), ends trimmed

endive, hard-boiled eggs, sweet onion, diced or sliced, diced or sliced boiled, peeled potatoes, bacon, cider vinegar, water, brown sugar