69 red and white endive salad Recipes

boneless skinless chicken breast halves, egg whites, cornstarch, lemon juice, pecans, finely chopped, dried oregano, dried thyme, paprika, cayenne pepper, extra virgin olive oil, honey, dijon mustard, extra virgin olive oil, shallot, minced, apple cider vinegar, lemon , juice of, kosher salt, fresh ground black pepper, mixed arugula or 8 cups radicchio or 8 cups curly endive lettuce or 8 cups romaine lettuce, mild goat cheese, crumbled, red onion, thinly sliced

extra virgin olive oil, divided, shallot, peeled and chopped, orange juice, white balsamic vinegar, lemon juice, lime juice, orange , zest of, salt and pepper, jumbo california ripe olives, link spanish chorizo, finely minced, flour, egg, beaten, panko breadcrumbs, canola oil, boneless skinless chicken breast, salt and pepper, fingerling potatoes, thinly sliced, olive oil, coarsely chopped escarole or 2 cups curly endive lettuce, roasted red pepper , strips

walnut pieces, heads belgian endive (about 2 1/4 lb.), fresh parsley leaves, extra virgin olive oil, white wine vinegar, dijon mustard, ground cumin, salt, sugar, red grapefruits, peeled and sectioned

sliced shallot rings, white wine vinegar, heavy cream, dijon mustard, olive oil, head bibb lettuce, leaves separated, washed and spun dry, baby red leaf or oak leaf lettuces, washed and spun dry, roma plum tomatoes, peeled, seeded, and finely diced, belgian endive , chiffonaded, gruyere cheese , cut into thin strips, cooked ham , cut into thin strips (about 3/4 cup), smoked chicken breast or turkey breast, cut into thin strips, eggs, hard boiled, peeled and cut crosswise into thin slices, chopped chives, garnish, chopped parsley, garnish

peeled bartlett pears, cored and quartered, port or other sweet red wine, sugar, white wine vinegar, walnut oil, salt, freshly ground black pepper, trimmed arugula (about 8 oz), belgian endive (about 1/2 lb), crumbled roquefort or other blue cheese, chopped walnuts, toasted

radicchio, leaves separated and torn into small pieces, heads belgian endive, leaves separated and torn into small pieces, frisee , tough stems removed and torn into small pieces, rocket , torn into small pieces (or roka), tart green apple , such as granny smith,peel left on,thinly sliced, sweet red apple , such as fuji,peel left on,thinly sliced, walnut halves, toasted, parmesan cheese , curls (or more), cider vinegar or 2 1/2 tbsp white wine vinegar, extra virgin olive oil or 1/2 cup walnut oil, plus, extra virgin olive oil or 1 tbsp walnut oil, salt & freshly ground black pepper

calves liver, cubed, garlic , smashed, onion, about 1/2 lb, chopped coarsely, white bread, cubed, clarified butter, eggplants, halved and the seeded pulp scooped out, chopped, and reserved, freshly ground salt, freshly ground pepper, salad oil, clarified butter, sliced onion, grain rice, washed, red pepper, chopped, green pepper, chopped, chicken stock, freshly ground salt, freshly ground pepper, bay leaf, thyme, parsley , to taste, tablespooon clarified butter, shrimp, shells on, garlic , smashed, dry white wine, freshly ground salt, freshly ground pepper, heat clarified butter in saute pan. add shrimp and garlic. cook, turning shrimp once, till done. remove to bowl and sprinkle with white wine. let cool. season with salt and pepper., belgian endive, english cucumber, cubed, freshly ground salt, freshly ground pepper, oil and vinegar, to taste, blanch the endive in boiling water for 1 minute and add cucumber. cook another 30 seconds. drain and cool. season with salt and pepper. toss with oil and vinegar.