Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
36,4574.6/5 for 15 ratings
Last modified on: May 11th 2014
For 4 people, you will need:
1 tablespoon French mustard
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| Preparation | Start to finish |
|---|---|
| 22 min. | 22 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 3 min.
Begin by preparing the vinaigrette: put 2 tablespoons vinegar, 4 tablespoons walnut oil, 1 tablespoon French 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.
Nutritional information
How much will it cost?
- For 4 people : 2.51 €
- Per person : 0.63 €
Source
Home made.More recipes?
This recipe uses (among others) | Walnut kernels: You can check-out other recipes which use it, like for example: Special Cheese and Walnut Sticks, Baked Camembert with Walnuts, Raw beetroot salad, Walnut paste, Moist cereal bars, ... All |
 | Endives (head of chicory): You can check-out other recipes which use it, like for example: Thin endive tart, Comtoise endive salad, Individual creamy endive gratins, Endive gratin with cancoillotte, Endive and beer soup, ... All |
 | Walnut oil: You can check-out other recipes which use it, like for example: Beetroot and cream cheese verrines, Poitevin twist, Poitevin twist, ... All |
 | Vinegar: You can check-out other recipes which use it, like for example: Pan bagnat, Sushi, Vol-au-vent, Raw beetroot salad, Cocotte eggs with Comté, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.