This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
90 K 4.1/5 (18 reviews)
25 min.
Easy
2.55 €
4 people
7 IngredientsLast modified on: May 11th 2014
2 tablespoons vinegar
4 tablespoons walnut oil
1 tablespoon mustard
6 endives (head of chicory)
50 g walnut kernelsTimes for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Begin by preparing the vinaigrette: put 2 tablespoons vinegar, 4 tablespoons walnut oil, 1 tablespoon mustard, salt and pepper into a jar.
Stage 2 - ⌛ 1 min.
Fasten the lid tightly and shake the jar vigorously for a few seconds. Your vinaigrette is ready.
Stage 3 - ⌛ 5 min.
Prepare the endives by pulling off the outer leaves.
Stage 4 - ⌛ 5 min.
Then cut out the base of the stalk to make them less bitter,.
Stage 5 - ⌛ 5 min.
Cut the endives in half lengthways, then chop fairly small with a knife.
Stage 6 - ⌛ 3 min.
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.
Your endive salad is ready.
Remarks
For even more delicious nutty flavour, you can toast the walnuts by spreading them on a baking sheet and putting them in the oven at 300°F (150°C) for 5 minutes.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 90 RDI=8 % | 30 RDI=5 % | 670 RDI=30 % | 2,820 RDI: 30 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=1 % | 5 RDI=1 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 3 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 170 RDI=8 % | 710 RDI: 8 % |
How much will it cost?
- For 4 people : 2.55 €
- Per person : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Walnut kernels
Like these other recipes: Moist cereal bars, Apple Strudel, Caramelized apple and walnut cake, Special Cheese and Walnut Sticks, Chocolate thins with toasted nuts, ... See them all 20
Endives (head of chicory)
Like these other recipes: Endives , Comtoise endive salad, How to prepare endives , Endives "bonne femme", Endive and cheese salad with croutons, ... See them all 15
Walnut oil
Like these other recipes: Poitevin twist, Beetroot and cream cheese verrines, Poitevin twist, ... See them all 3
Vinegar
Like these other recipes: Broad bean salad with Parmesan, Bruschetta, Warm lentil salad, Maroilles cheese quiche, Dandelion salad, ... See them all 37
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons. February 21th 2011238 K 15 35 min.
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes. December 4th 2011159 K 44.6 1 day 40 min.
Curried mussels with cabbage
The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage. December 30th 201962 K 1 hour 25 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked. November 25th 202091 K 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.