Belgian Endive Salad with Blue Cheese and Walnuts

Belgian Endive Salad with Blue Cheese and Walnuts
Wini Moranville

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

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:

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:

17%

Servings:

4
  • Fat 32g 49%
  • Carbs 8g 3%
  • Saturated 7g 35%
  • Fiber 5g 20%
  • Sugars 1g
  • Monounsaturated 6g
  • Polyunsaturated 17g
  • Protein 10g 20%
  • Cholesterol 19mg 6%
  • Sodium 293mg 12%
  • Calcium 177mg 18%
  • Magnesium 52mg 13%
  • Potassium 405mg 12%
  • Iron 1mg 6%
  • Zinc 2mg 10%
  • Phosphorus 204mg 29%
  • Vitamin A 51µg 6%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 73µg 18%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 3µg 4%
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