Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Few things are easier to throw together than salads & this salad is no exception.  Simple ingredients, clean & light & so pretty.

You could use other ingredients like – arugula or frisee (curly endive) or shaved fennel.  Whatever floats your boat.

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

Serves 2

INGREDIENTS

3 heads Belgian Endive – thinly sliced

6 large Brussels sprouts – shaved with a mandolin or very thinly sliced

1/2 head radicchio – thinly sliced

(you should have approximately the same amount of each)

1/4 cup nice olive oil

2 TBS fresh lemon juice

S&P to taste

1/4 cup or more (to taste) of grated or shaved Pecorino or Parmesan (or vegan alternative)

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DIRECTIONS

Slice up the leafy guys.  In a small jar or in a bowl – mix the lemon & olive oil.  S&P to taste.  Tweak the lemon to oil ration to suit your taste.

Toss the salad with the dressing & 1/4 cup of cheese.  Plate it up & serve with more cheese & freshly cracked pepper.

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Pasta with Roasted Endive & Brussels Sprouts (Vegan)

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a dish I have sorta mixed feelings about.  The roasted endive was kind of odd – in that – it made the endive far wetter than it is raw & it had a texture I wasn’t totally in love with.  Like cooked cabbage – the endive got wet & soggy-like.  If that appeals to you – go for it.  The Brussels sprouts were, of course, divine – so this dish could easily be made with just those & without endive – and be a crowd pleaser.  I used no cheese but a bit of shaved Parmesan would likely add another dimension of lovely to this.

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Pasta with Roasted Endive & Brussels Sprouts (Vegan)

Serves 2 well

INGREDIENTS

1/2 lb dry pasta (I used rigatoni)

3 endive heads – halved (read comments above regarding endive)

6+ Brussels sprouts – halved

8 garlic cloves – minced

4+ TBS olive oil

S&P

4 scallions – sliced

1 TBS (or to taste) crushed red pepper

1 large handful of parsley – chopped

Garnish: lemon wedges or Parmesan (or vegan alternative) – optional

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DIRECTIONS

Heat the oven to 475 degrees.

Cook the pasta according to directions, drain & set aside.

Meanwhile, toss the endive & Brussels sprouts in FOUR Tbs olive oil & 4 chopped cloves of garlic.  Sprinkle with S&P & roast for 12 minutes on one side.  Flip the vegetables & roast another 8-9 minutes or until they are a bit golden.

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Set the veggies aside.

In a large saute pan, heat another TBS olive oil over med-high heat & add crushed red pepper, scallions & another 3 chopped cloves of garlic.  After about a minute, add the pasta & endive & Brussels sprouts.  Once it is all heated through – serve with more parsley & maybe a squeeze of lemon or some saved Parmesan.  And LOTS of freshly ground pepper.

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Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Sometimes salads full of little bits of a thousand things are fun & satisfying.  Things like candied nuts & pomegranate seeds & bits of cheese & croutons or fruity things.  But sometimes minimalist salads are fun, too.  My two favorite salads of all time are of the latter variety.   The first is one I put on top of pizzas all the time – a simple arugula & shaved Parmesan salad.

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The other is this salad I present today.  They served it at what used to be my favorite Italian place in Los Angeles – Chianti.  It was a dark room with booths & opera playing & the food was simple & lovely.  I always got this salad.

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There are really just three ingredients & they are all equally important.  If you do not like mushrooms – this salad ain’t gonna work.  If the light bitterness of the endive bugs you – ditto.  And if a salad made of about 1/3 shaved Parmesan is not on your diet – skip this guy.  But if you like those three things – this will be pure joy for you.  Light & clean & simple & so good with a crisp glass of white wine!

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Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil

(salad for one)

INGREDIENTS

5 large mushrooms – sliced

2 heads endive – sliced

Parmesan – shaved (or vegan alternative)

Olive oil

Lemon juice

S&P

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DIRECTIONS

Toss the mushrooms in a little olive oil & lemon juice & some salt.  Go light but just add enough to get some on all the mushroom slices.  These can sit for a while or be used immediately.  Letting them sit a bit is good, though, because the mushrooms absorb the flavors, soften a bit & take on a richer color.

Make a dressing with about 1/4 cup olive oil & the juice of 1/2 a lemon & some S&P.  Taste & adjust the flavors to your palate.

Then simply toss the endive with the a boat load of shaved Parmesan & the mushrooms.  Drizzle with the dressing & eat this fucker up!

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