5637 winter citrus escarole endive 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

orange zest, orange juice, salad oil, poppy seeds, papaya, red grapefruits, head belgian endive, boston lettuce leaf (or bibb), almonds, sliced (optional), endive (red tip belgian leaves) (optional)

watercress, heads endive , thinly sliced crosswise, shallots, thinly sliced, pomegranate, peeled and seeds separated, lemon, juiced and zested, olive oil , or to taste, salt and pepper to taste

clementines or 2 navel oranges, champagne vinegar, honey, extra-virgin olive oil, winter salad greens (such as baby spinach, romaine, and endive), pomegranate seeds (about 1 pomegranate), pistachios, crumbled goat cheese

sliced pancetta, chopped, red onions, chopped, celery ribs, chopped, carrots, chopped, extra-virgin olive oil, swiss chard, garlic cloves, finely chopped, tomato paste, whole tomatoes in juice, water, coarsely chopped cored savoy cabbage (6 oz), coarsely chopped escarole (1/2 lb), parmigiano-reggiano rind (about 3 by 1 1/2 inches), cannellini beans, rinsed and drained, accompaniments: extra-virgin olive oil for drizzling ; cooked ditalini pasta tossed with oil (optional); grated parmigiano-reggiano

chopped shallot, honey, fresh orange juice, sherry vinegar, salt, white pepper, extra-virgin olive oil, belgian endives , halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips, red onion , halved lengthwise and thinly sliced crosswise (1/2 cup), fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup), celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup), granny smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup), mizuna or mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces), firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup), white truffle oil

citrus squeezed, sugar dissolved, pure soda, water, some ice cubes

orange juice, balsamic vinegar, extra-virgin olive oil, oranges, grated orange peel, grated lime peel, fresh lime juice, ground black pepper, bay scallops, lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisee), grape tomatoes, halved

head escarole , torn into bite-sized pieces, belgian endive, leaves separated, celery stalk , cut on the diagonal into thin slices, granny smith apple, halved cored and thinly sliced, cider vinegar, white wine vinegar, diced shallot, olive oil, salt and freshly ground black pepper, shaved parmigiano-reggiano, for garnish

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

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

heads belgian endive, sliced into long, thin strips, head radicchio, sliced, fennel bulb, cored and thinly sliced, navel oranges, peeled and sectioned, chives, chopped, citrus vinaigrette, sea salt , to taste, freshly ground pepper , to taste

black radishes, sliced very thinly into half -rounds, apple , cut into small chunks, head of escarole, washed and broken into bite-sized pieces, sage vinaigrette

pecans, citrus vinaigrette, kosher salt , freshly ground pepper, vegetable oil, heads treviso or other radicchio, each cut into 8 wedges with some core attached, head escarole , torn into large pieces (about 10 cups), ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

fennel bulbs (sometimes called anise), mustard seeds, cider vinegar, dijon mustard, olive oil, shallot, finely chopped, heads romaine (4 lb), torn into bite-size pieces, heads frisee (french curly endive; 1 lb), torn into bite-size pieces, belgian endives , cut crosswise into 1/2-inch-wide slices, fresh flat-leaf parsley

tawny port, sliced shallots, fresh cranberries, safflower oil, raspberry vinegar or red wine vinegar, assorted greens (such as escarole , red leaf lettuce and belgian endive), torn, crumbled stilton cheese, crumbled pistachios

extra-virgin olive oil, oil-packed anchovies, minced, garlic cloves, minced, fresh lemon juice, grated lemon zest, three 1/2-inch-thick slices sourdough bread--crusts removed , bread cut into 3/4-inch cubes and toasted, freshly grated parmesan, heads escarole , tender green and white leaves only, torn into 2-inch pieces, freshly ground pepper