Belgian Endive Salad with Blue Cheese and Walnuts

Belgian Endive Salad with Blue Cheese and Walnuts
Staff Writer
Belgian Endive Salad with Blue Cheese and Walnuts

Wini Moranville

Belgian Endive Salad with Blue Cheese and Walnuts

Here's a classic salad that deserves a revival. As is often the case with French salads, the leaves are not meant to be the bulk of the salad (as the lettuce in American salads often is). Rather, the endive provides a pleasantly bitter, nicely crisp backdrop to the cheese and nuts, which are the true stars.

Directions

In a large bowl, whisk together the walnut oil and lemon juice. Season with salt and pepper, to taste. Separate the endive leaves, rinse under cold water, and drain well.

Thinly slice the leaves crosswise and add to the bowl of dressing, tossing to coat. Add the walnuts and blue cheese and toss gently. Arrange the salad on 4 salad plates and serve.

Nutrition

Calories per serving:

423 kcal

Daily value:

21%

Servings:

4
  • Carbohydrate, by difference 52 g
  • Protein 7 g
  • Total lipid (fat) 21 g
  • Vitamin A, IU 284 IU
  • Vitamin A, RAE 15 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 4 µg
  • Ash 1 g
  • Calcium, Ca 140 mg
  • Carotene, beta 143 µg
  • Cholesterol 1 mg
  • Choline, total 10 mg
  • Cryptoxanthin, beta 54 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 3 g
  • Fluoride, F 2 µg
  • Folate, DFE 71 µg
  • Folate, food 15 µg
  • Folate, total 88 µg
  • Folic acid 33 µg
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 103 µg
  • Magnesium, Mg 23 mg
  • Naringenin 1 mg
  • Niacin 4 mg
  • Phosphorus, P 119 mg
  • Phytosterols 50 mg
  • Potassium, K 265 mg
  • Selenium, Se 10 µg
  • Sodium, Na 521 mg
  • Starch 17 g
  • Sugars, total 15 g
  • Water 119 g
  • Zinc, Zn 1 mg
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