Curly endive, or frisee, is my go-to salad green through winter. The frizzy emerald leaves and creamy interior are lightly bitter and sturdy, and add oomph to rich, hearty cold-weather dishes. Best ...

Arrange the leaves from 2 heads little gem lettuce on a serving platter. Top with 1 thinly sliced medium shallot. Spoon the ...

When pairing salad greens with creamy dressings, there are a number of vegetables that could maintain their texture despite ...

This salad is equal parts elegant and straightforward. This endive salad with orange zest, parmesan, and toasted pecans is a showstopper. It’s crisp, tangy, nutty, and perfect every time.

Endive, Pear and Hazelnut Salad is a light winter accompaniment to heavier soups or stews. (Ashley Moyna Schwickert/For the Minnesota Star Tribune) ...

Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and 1/8 teaspoon pepper, and fold gently with a rubber ...

Belgian endive is quite a bitter leaf, and to contrast the bitterness I’ve used the ... and season if necessary. Pour three-quarters of the dressing over the salad and toss—I usually dress the salad ...

The perfect winter vegetable that requires little to no waste. Originally from Belgium, the endive is a bitter-tasting salad ...

endive or escarole (just the hearts) in place of the lettuce. You’ll have more croutons and dressing than you need for this salad. Store the leftover croutons at room temperature in an airtight ...