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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.
83 K 4.1/5 (18 reviews)
Grade this recipe:
duree25 min. difficultéEasy prix2.55 € pour combien12 people ingredients7 Ingredients
Keywords:
Last modified on: May 11th 2014
For this recipe: I want to make it (452×) I made it (425×) Comment Send to a friend Ask a question Follow Printable Diaporama VidéoUser-friendly URL
For 12 people, you will need:
  • 1 vinegar 6 tablespoons vinegar
  • 2 walnut oil 12 tablespoons walnut oil
  • 3 Mustard 3 tablespoons Mustard
  • 4 salt salt
  • 5 pepper pepper
  • 6 endives (head of chicory) 18 endives (head of chicory)
  • 7 walnut kernels 150 g walnut kernels
  • Total weight: 1,725 grams
Change to the quantities for:
2 people4 people8 people12 people
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 6 tablespoons vinegar, 12 tablespoons walnut oil, 3 tablespoons 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 150 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 recipe40 RDI=20 %260 RDI=30 %90 RDI=10 %2,020 RDI=100 %8,470 RDI: 100 %
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 12 people : 7.55 €
  • 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
Walnut kernels

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Endives (head of chicory)
Endives (head of chicory)

Like these other recipes: Flamiche, Thin endive tart, Endives "bonne femme", Individual creamy endive gratins, Endive and beer soup, ... See them all 15

Walnut oil
Walnut oil

Like these other recipes: Poitevin twist, Poitevin twist, Beetroot and cream cheese verrines, ... See them all 3

Vinegar
Vinegar

Like these other recipes: Cauliflower tabbouleh, Smoked tomato toast, Mornay onion tart, Cocotte eggs with Comté, Pork sautéed with green beans, Asian style, ... See them all 36

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