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.

4
Servings
356
Calories Per Serving
Deliver Ingredients

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
17g
24%
Sugar
21g
23%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
44g
34%
Protein
9g
20%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
96mg
10%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
35µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
48mg
15%
Niacin
2mg
14%
Phosphorus, P
152mg
22%
Selenium, Se
7µg
13%
Sodium, Na
323mg
22%
Water
128g
5%
Zinc, Zn
2mg
25%

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.