Time 20m Yield 6 Number Of Ingredients 9 Steps:
In small bowl, beat vinaigrette ingredients with wire whisk until smooth. In large bowl, toss salad ingredients with vinaigrette just before serving.
Time 1h30m Number Of Ingredients 19 Steps:
Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil. In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds. Add the walnuts and stir to coat. Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes. Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well. Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps. Bake at 225 for 1 hour. Stir every 15 minutes. Remove from the oven and let cool completely. In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don’t have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!) Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside. Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It’s so fun!) Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.) Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together. Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.
Time 15m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
toss all ingredients together and enjoy! play with the ingredient amount to find what suits your tastes!
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.) At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
Yield 6 servings Number Of Ingredients 7 Steps:
Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.) At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
Time 15m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet, and toast until golden, 5 to 8 minutes. Let cool; coarsely chop, and set aside. In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add endive, apple, Gorgonzola, and hazelnuts; toss gently to combine. Serve immediately, garnished with more Gorgonzola, if desired.
Time 5m Yield 4 servings Number Of Ingredients 4 Steps:
Arrange apples on 4 salad plates. Sprinkle with nuts and cheese. Drizzle with dressing.
Time 20m Yield 12 servings (1 cup each). Number Of Ingredients 15 Steps:
In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts. In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips. Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.
Yield Serves 6 Number Of Ingredients 9 Steps:
Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper. Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.
Time 25m Yield 16 serving(s) Number Of Ingredients 17 Steps:
If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn’t burn. To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don’t burn. Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto. To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use. Combine salad and dressing, serve.
Time 11m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Whisk together the egg white, apple juice concentrate, cider vinegar, balsamic vinegar, Dijon mustard, and olive oil to make the dressing. Whisk well for about 1 minute. Season with salt and pepper; set aside. Toss the salad ingredients together. Drizzle dressing over the top of salad. Serve immediately.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss. Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer. Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.
