Bistro-style endive salad


Bistro-style endive salad
This delicious late-winter salad is made with red endives, slivers of Mimolette* cheese and toasted walnuts. In France it is known as a "Dutch" salad and typical bistro fare.

*Currently banned in the USA.
26 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: March 27th 2022
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 5 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at 23:40, you will finish around : 0:05.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe


Stage 1 - 15 min.
Bistro-style endive salad
Prepare 10 red Belgian endives, shred and put in a salad bowl.

Stage 2 - 3 min.
Bistro-style endive salad
Add 50 g Mimolette cut into slivers with a vegetable peeler.

Add the finely chopped chives, mix well and cover the bowl with a plate while you toast the nuts..

Stage 3 - 2 min.
Bistro-style endive salad
Coarsely chop 50 g walnuts.

Stage 4 - 5 min.
Bistro-style endive salad
Tip into a small frying pan on medium heat and dry roast them, stirring frequently.

Stage 5 - 2 min.
Bistro-style endive salad
When the walnuts have cooled, add them to the salad. Add french dressing (vinaigrette) and mix well.
Remarks
Use mature Mimolette if you can for a superior flavour. If you cannot get Mimolette, use another hard, full-flavoured cheese such as Parmesan.
Keeping: 1 day at most 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 recipe30 RDI=10 %40 RDI=3 %40 RDI=6 %640 RDI=30 %2,660 RDI: 30 %
Per 100 g3 RDI=1 %4 RDI=0 %5 RDI=1 %80 RDI=4 %330 RDI: 4 %
Per person6 RDI=3 %8 RDI=1 %10 RDI=2 %160 RDI=8 %670 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: Milk, Nuts, Sulfites, Mustard
How much will it cost?
  • For 4 people : 3.65 €
  • Per person : 0.95 €

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
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020526 K 44.2 14 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017756 K 313.7 40 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
September 16th 2019606 K 14.6 1 hour 30 min.
Fougasse with bacon and Comté
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
October 24th 2017338 K4.1 3 hours 9 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.70 M 304.0 7 days 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)

*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