Endive and walnut salad


Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
78 K 4.1/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: May 11th 2014
For 4 people, you will need:
  • 1 vinegar 2 tablespoons vinegar
  • 2 walnut oil 4 tablespoons walnut oil
  • 3 Mustard 1 tablespoon Mustard
  • 4 salt salt
  • 5 pepper pepper
  • 6 endives (head of chicory) 6 endives (head of chicory)
  • 7 walnut kernels 50 g walnut kernels
  • Total weight: 575 grams

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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.
Endive and walnut salad
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.
Endive and walnut salad
Fasten the lid tightly and shake the jar vigorously for a few seconds. Your vinaigrette is ready.

Stage 3 - 5 min.
Endive and walnut salad
Prepare the endives by pulling off the outer leaves.

Stage 4 - 5 min.
Endive and walnut salad
Then cut out the base of the stalk to make them less bitter,.

Stage 5 - 5 min.
Endive and walnut salad
Cut the endives in half lengthways, then chop fairly small with a knife.

Stage 6 - 3 min.
Endive and walnut salad
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.
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 recipe10 RDI=5 %90 RDI=8 %30 RDI=5 %670 RDI=30 %2,820 RDI: 30 %
Per 100 g2 RDI=1 %20 RDI=1 %5 RDI=1 %120 RDI=6 %490 RDI: 6 %
Per person3 RDI=1 %20 RDI=2 %7 RDI=1 %170 RDI=8 %710 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Nuts, Mustard
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)
Other recipes you may also like
Fresh mint ice-cream
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011530 K4.6 1 hour 35 min.
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
October 3rd 2010235 K 15 1 hour 10 min.
Cucumber and salmon salad
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
August 15th 2010176 K4.6 30 min.
Seafood sauerkraut
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
April 17th 2011182 K4 1 hour 40 min.
Ice-cream Vacherin
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
December 21th 2014176 K4.5 8 hours 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page