Cooking-ez.com

1,017 easy and fully explained recipes, with 12,410 photos and 77 videos

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.
35,7924.8/5 for 14 ratings
Grade this recipe:

Last modified on: May 11th 2014

For 4 people, you will need:

How long does it take?

Time required
PreparationStart to finish
22 min.22 min.
Keeping:
1 or 2 days in the fridge, covered with plastic film.
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?
Work this out...

Step by step recipe


Stage 1 - 3 min.
Endive and walnut salad : Photo of step #1
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.
Endive and walnut salad : Photo of step #2
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 : Photo of step #3
Prepare the endives by pulling off the outer leaves.

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

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

Stage 6 - 3 min.
Endive and walnut salad : Photo of step #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.

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Walnut short bread, Moist cereal bars, Oaty walnut cake , Walnut paste, Valay-Brest, ... All
Endives (head of chicory)Endives (head of chicory): You can check-out other recipes which use it, like for example: Thin endive tart, How to prepare endives , Endives "bonne femme", Individual creamy endive gratins, Comtoise endive salad, ... All
Walnut oilWalnut oil: You can check-out other recipes which use it, like for example: Poitevin twist, Poitevin twist, Beetroot and cream cheese verrines, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Raw beetroot salad, Mayonnaise, Rémoulade dressing, Cocotte eggs with Comté, Broad bean salad with Parmesan, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

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.

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 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.

Back to top of page