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.

Ingredients

  • 3  tablespoons  walnut oil or extra-virgin olive oil
  • 1  tablespoon  fresh lemon juice or white wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1  pound  (about 5-6) Belgian endives, trimmed, halved, and cored
  • 3/4  cups  walnut pieces, toasted
  • 3/4  cups  crumbled blue cheese

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.

Nutritional Facts

Total Fat
23g
33%
Sugar
18g
20%
Saturated Fat
8g
33%
Cholesterol
36mg
12%
Carbohydrate, by difference
38g
29%
Protein
8g
17%
Vitamin A, RAE
125µg
18%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
107mg
11%
Choline, total
20mg
5%
Fiber, total dietary
2g
8%
Folate, total
53µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
3mg
21%
Phosphorus, P
87mg
12%
Selenium, Se
11µg
20%
Sodium, Na
369mg
25%
Water
130g
5%
Zinc, Zn
1mg
13%

Endive Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Endive Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.