Belgian Endive Salad with Blue Cheese and Walnuts Recipe


Nutrition

Cal/Serving: 234
Daily Value: 12%
Servings: 4

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g32%
Saturated6g30%
Carbs6g2%
Fiber4g16%
Sugars0g0%
Protein7g15%
Cholesterol19mg6%
Sodium356mg15%
Calcium161mg16%
Magnesium26mg6%
Potassium332mg9%
Iron1mg3%
Zinc1mg7%
Phosphorus146mg21%
Vitamin A228IU5%
Vitamin C5mg8%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg7%
Niacin (B3)0mg2%
Vitamin B60mg6%
Folic Acid (B9)57µg14%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K2µg3%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

Belgian Endive Salad with Blue Cheese and Walnuts
Wini Moranville

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.

3.051725
Ratings116

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 cup walnut pieces, toasted
  • 3/4 cup 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.

Recipe Details

Adapted from "The Bonne Femme Cookbook" by Wini Moranville (The Harvard Common Press, 2011)

Servings: 4
Cuisine: French
Special Designations: Low-fat

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human