|Preparation||Start to finish|
|22 min.||22 min.|
|1||Begin by preparing the vinaigrette: put 2 tablespoons vinegar, 4 tablespoons walnut oil, 1 tablespoon French mustard, salt and pepper into a jar.||3 min.|
|2||Fasten the lid tightly and shake the jar vigorously for a few seconds. Your vinaigrette is ready.||1 min.|
|3||Prepare the endives by pulling off the outer leaves.||5 min.|
|4||Then cut out the base of the stalk to make them less bitter,.||5 min.|
|5||Cut the endives in half lengthways, then chop fairly small with a knife.||5 min.|
|6||Tip the endives into a salad bowl, add 50 g walnut kernels, then pour the vinaigrette over and mix well.
Your endive salad is ready.
For 4 people : 2.51 €
Per person : 0.63 €
|Walnut kernels: You can check-out other recipes which use it, like for example: Chocolate thins with toasted nuts, Apple Strudel, Special Cheese and Walnut Sticks, Valay-Brest, Walnut short bread, ... [All]|
|Endives (head of chicory): You can check-out other recipes which use it, like for example: Gratin du Nord, Endives "bonne femme", Flamiche, Endive and beer soup, Thin endive tart, ... [All]|
|Walnut oil: You can check-out other recipes which use it, like for example: Beetroot and cream cheese verrines, ... [All]|
|Vinegar: You can check-out other recipes which use it, like for example: Truffade, Curried tuna cubes, Special Cheese and Walnut Sticks, Montbenoit's canapés, Small cheese and bacon rolls , ... [All]|
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