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Exciting Endive & Escarole Recipes - 378 recipes

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Directions Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender

  • For the vinaigrette:
  • 2 tablespoons white wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • For the salad:
  • 4 ounces arugula
  • 2 heads of endive, chopped
  • 1/3 cup toasted walnuts
4/5 (1 Votes)

By

1. Preheat gas grill or start coals

  • 2 arctic char fillets (7 oz each), skin on
  • 1 cup fava beans, shelled
  • 1 head fresh escarole
  • 1/4 cup olive oil
  • 1 shallot, diced
  • 2 lemons, for juice and zest
  • 1/4 cup chopped flat leaf parsley
4/5 (1 Votes)

By

Wash escarole, chop coarsley

  • 1 lb pasta
  • 1 1/2 lb boneless chicken breasts
  • 1/2 C prepared pesto
  • 1 head escarole
  • 1 16oz can cannellini beans
  • 2 cloves garlic, minced
  • 1/2 C chicken broth
  • 1/2 C grated Asiago cheese
4/5 (1 Votes)

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To make the vinaigrette, in a small bowl, combine the red wine vinegar, balsamic vinegar, salt, shallot and anise h...

  • WALNUT VINAIGRETTE:
  • 2 teaspoons aged red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1 shallot diced
  • 2 teaspoons chopped fresh anise hyssop leaves
  • 2 tablespoons walnut oil
  • 1 tablespoon olive oil
  • SALAD:
  • 3 golden beets - (abt 1 lb total) tops trimmed to 1/2"
  • 1/2 cup walnut halves
  • 4 endives - (3/4 to 1 lb total) quartered, cored
  • 2 medium Golden Delicious apples
  • Salt to taste
4/5 (1 Votes)

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For the Honey-Glazed Pecans: Whisk the egg white in a large bowl until very foamy

  • HONEY-GLAZED PECANS:
  • 1 egg white
  • 1/3 cup honey
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 pound pecan pieces - (4 cups)
  • RED WINE VINAIGRETTE:
  • 2 tablespoons Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 tablespoon fireweed honey (or other light wildflower honey)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoons minced chives
  • 1 tablespoon minced shallots
  • SALAD ASSEMBLY:
  • 1 escarole head washed, dried, and torn in leaves
  • 1 cup crumbled gorgonzola - (4 oz)
  • 2 cups Honey-Glazed Pecans
  • 1/2 cup Red Wine Vinaigrette or to taste
4/5 (1 Votes)

By

Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes

  • 1 head escarole - (14 to 15 oz) cut crosswise
  • into 1"-wide ribbons - (abt 10 cups)
  • 8 ounces medium pasta shells - (abt 3 1/2 cups)
  • 4 teaspoons olive oil
  • 10 ounces sweet Italian turkey sausage casings removed (abt 3 links)
  • 1 large red onion cut through
  • root end into thin wedges
  • 3/4 teaspoon fennel seeds crushed
  • 3 tablespoons thinly-sliced drained
  • oil-packed sun-dried tomatoes
  • 3 tablespoons grated pecorino Romano cheese
4/5 (1 Votes)

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This sturdy salad can be put together ahead of time but do not dress until just before serving

  • 1 tbsp (15 mL) olive oil
  • 8 oz (250 g) peameal bacon
  • 2 tbsp (30 mL) butter
  • 1 cup (250 mL) walnut pieces
  • 1 tbsp (15 mL) brown sugar
  • 2 heads white Belgian endive
  • 2 heads red Belgian endive
  • DRESSING
  • 1 tbsp (15 mL) chopped shallots
  • 1 1/2 tsp (7 mL) white wine vinegar
  • 1 1/2 tsp (7 mL) balsamic vinegar
  • 1 1/2 tsp (7 mL) Dijon mustard
  • 1/2 tsp (2 mL) maple syrup
  • 3 tbsp (45 mL) olive oil
  • Salt and freshly ground pepper
0/5 (0 Votes)

By

YIELD: 4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese) TOTAL:20 MINUTES Amount per...

  • 2 teaspoons extra-virgin olive oil
  • 1 cup prechopped onion
  • 1/2 cup thinly sliced fennel bulb
  • 1 tablespoon minced garlic
  • 3 (3.2-ounce) links sweet turkey Italian sausage, casings removed
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained
  • 4 cups chopped escarole
  • 2 tablespoons grated Parmesan cheese
0/5 (0 Votes)

By

Total: 26 minutes Yield: 2 servings (serving size: 2 quesadillas) Calories:441 Fat:23

  • 2 tablespoons olive oil, divided
  • 5 ounces hot pork Italian sausage, casings removed
  • 4 cups chopped escarole
  • 1 tablespoon minced fresh garlic
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-inch) whole-wheat tortillas
  • 1/4 cup (1 ounce) grated fontina cheese
0/5 (0 Votes)

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WW 7 PP

  • 1 Tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp crushed red pepper, or to taste
  • 2 14-oz cans no-salt-added diced tomatoes, drained
  • 1/2 tsp dried oregano
  • 1 lb. peeled & deveined shrimp (31-35U)
  • 6 cups thinly sliced escarole (about 1 small head)
  • 8 olives, pitted & chopped (optional)
  • 1 16-oz tube prepared plain polenta, sliced into 8 rounds
0/5 (0 Votes)

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Cook Time: 35 min Level: Easy Yield: 6-8 servings

  • Kosher salt
  • 1 pound farfalle
  • 2 tablespoons extra-virigin olive oil, plus more for brushing
  • 4 cloves garlic, sliced
  • Pinch of red pepper flakes
  • 1 28-ounce can plum tomatoes
  • 1 15-ounce can plum tomatoes
  • 4 large sprigs basil, plus 1 cup chopped fresh basil
  • 1 cup chopped fresh parsley
  • 1 1/2 cups chopped escarole, sauteed
  • 1 1/2 cups sliced zucchini, sauteed
  • 3 cups shredded Italian fontina cheese
  • 1 cup freshly grated parmesan cheese
0/5 (0 Votes)

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In a small bowl, combine the mayonnaise, green onions, garlic, lemon juice, cayenne, paprika, salt and pepper

  • 1/4 cup mayonnaise
  • 6 green onions, including 1 inch of the tender green portions, thinly sliced
  • 2 small garlic cloves, minced
  • 1 1/2 tsp. fresh lemon juice
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. sweet paprika
  • Salt and freshly ground pepper, to taste
  • 1 1/2 cups flaked smoked trout fillet
  • 4 heads Belgian endive
  • Lemon wedges for serving
0/5 (0 Votes)

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