Endive Salad with Toasted Walnuts

Endive Salad with Toasted Walnuts

This salad is a great starter to any meal. It is quick and easy to make and does not weigh you down before the next course! Toasted walnuts and endives are a perfect pair.


  • 6 Belgian endives
  • 1 tablespoon Sherry wine vinegar
  • 1 tablespoon mustard, coarse (with seeds)
  • 1 teaspoon Dijon mustard
  • Pinch of sea salt, or plain salt
  • 1/3 cup walnut oil or olive oil
  • 1/2 cup California walnut pieces, toasted, finely chopped


  1. Pull off and set aside twenty whole leaves of endive--removing several attractive leaves from each head. Slice the remaining endives crosswise, on the bias, into 3/4-inch lengths. Separate the pieces as you work, transferring them to a large bowl.
  2. To make the dressing, in a small bowl whisk together the Sherry wine vinegar, both mustards and the salt. Gradually add the oil in a thin stream, whisking constantly to make a smooth emulsion.
  3. Place five of the reserved whole endive leaves on each of four plates, crisscrossing and stacking them to make a five-point star.
  4. Toss the sliced endive with the toasted walnuts and the dressing. Divide among the salad plates, spooning it over the center of each star.


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