Endive salad with pear and gorgonzola
Delight in the perfect blend of bitter endive, juicy pear, and creamy gorgonzola in this flavorful salad. Ideal for a refreshing and savory meal.
Ingredients:
- 1 ½ tablespoons walnut oil
- 1 ½ teaspoons sherry vinegar
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon sugar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 heads Belgian endive, trimmed, halved, and leaves separated
- 1 firm ripe red Bartlett pear, cored and thinly sliced
- 30g Gorgonzola cheese, crumbled (about 1/4 cup)
Instructions:
- Mix the first 6 ingredients in a small bowl by stirring them with a whisk.
- Place endive and pear decoratively on 4 salad plates. Pour vinaigrette over them and sprinkle with Gorgonzola cheese.
- For the Pasta and Radicchio dish: Cook 4 ounces of multigrain penne following the instructions on the package, but without adding salt and fat. Once cooked, drain the pasta and put it in a bowl. Combine 1 1/2 tablespoons of olive oil, 1 tablespoon of white balsamic vinegar, 1/4 teaspoon of sugar, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper in a small bowl. Pour the dressing over the pasta and mix well. Cut 1 head of endive in half and slice it into 1/4-inch strips. Cut half of a small head of radicchio into 1/4-inch strips. Mix the vegetables with the pasta and top with 1/2 ounce of grated pecorino Romano cheese. This recipe serves 4 people (serving size: about 2/3 cup) and contains 176 calories, 3g of fat (3g saturated fat), and 167mg of sodium.
- For the Beets, Goat Cheese, and Walnuts salad: Combine 1 1/2 tablespoons of walnut oil, 1 1/2 teaspoons of sherry vinegar, 1/4 teaspoon of Dijon mustard, 1/4 teaspoon of kosher salt, 1/8 teaspoon of sugar, and 1/8 teaspoon of black pepper in a bowl. Cut 1 (8-ounce) package of steamed, ready-to-eat beets into wedges after rinsing and draining them. Halve 3 trimmed heads of Belgian endive and separate the leaves. Arrange the endive leaves and beets on 4 serving plates. Drizzle the dressing over them and sprinkle with 1/2 ounce of crumbled goat cheese and 2 tablespoons of chopped walnuts. This recipe serves 4 people (serving size: 1 salad) and contains 145 calories, 9g of fat (5g saturated fat), and 220mg of sodium.
- Prepare the Anchovy Vinaigrette and Parmesan salad by whisking together 1 1/2 tablespoons of olive oil, 2 teaspoons of lemon juice, 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of anchovy paste, 1/4 teaspoon of sugar, 1/8 teaspoon of kosher salt, 1/8 teaspoon of black pepper, and 1 minced garlic clove. Add in 1/2 cup of diced seeded tomato. Halve 3 trimmed heads of Belgian endive and separate the leaves. Place the endive leaves on 4 serving plates, drizzle with the dressing and tomato mixture, and top with 1 ounce of shaved Parmesan cheese. This recipe serves 4 people (serving size: 1 salad) and contains 97 calories, 3g of fat (2g saturated fat), and 199mg of sodium
Summary:
- Calories: 449 kcal
- Fat: 31 g
- Protein: 9 g
- Carbs: 36 g
- Potassium: 618 mg
- Magnesium: 36 mg