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Endive and walnut salad

Name: Endive and walnut salad
Prep time: 22 min
Total time: 22 min
Yield: 4 people
Cuisine: French
Ingredients: 2 tablespoons vinegar; 4 tablespoons walnut oil; 1 tablespoon mustard; salt; pepper; 6 endives (head of chicory); 50 g walnut kernels

This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.

89 K 4.1/5 (18 reviews)

25 min.

Easy

2.55 €

4 people

7 Ingredients

Last modified on: May 11^th 2014

For 4 people, you will need:

1 2 tablespoons vinegar
2 4 tablespoons walnut oil
3 1 tablespoon mustard
4 salt
5 pepper
6 6 endives (head of chicory)
7 50 g walnut kernels
Total weight: 575 grams

Times for this recipe

Preparation: 25 min.

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Step by step recipe

Stage 1 - ⌛ 3 min.

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.

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.

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 recipe	10 RDI=5 %	90 RDI=8 %	30 RDI=5 %	670 RDI=30 %	2,820 RDI: 30 %
Per 100 g	2 RDI=1 %	20 RDI=1 %	5 RDI=1 %	120 RDI=6 %	490 RDI: 6 %
Per person	3 RDI=1 %	20 RDI=2 %	7 RDI=1 %	170 RDI=8 %	710 RDI: 8 %