Belgian Endive Salad with Blue Cheese and Walnuts

Belgian Endive Salad with Blue Cheese and Walnuts
Wini Moranville


  • 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

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.


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.


Calories per serving:

343 calories

Dietary restrictions:

High Fiber, Low Carb Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 128g 196%
  • Carbs 34g 11%
  • Saturated 28g 141%
  • Fiber 20g 80%
  • Sugars 3g
  • Monounsaturated 25g
  • Polyunsaturated 68g
  • Protein 39g 78%
  • Cholesterol 76mg 25%
  • Sodium 1,172mg 49%
  • Calcium 709mg 71%
  • Magnesium 209mg 52%
  • Potassium 1,622mg 46%
  • Iron 4mg 22%
  • Zinc 6mg 41%
  • Phosphorus 815mg 116%
  • Vitamin A 206µg 23%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 1mg 41%
  • Riboflavin (B2) 1mg 38%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 293µg 73%
  • Vitamin B12 1µg 21%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 11µg 14%
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