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Belgian Endive Salad With Walnut Vinaigrette
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 1 salad, 4-6 serving(s)
Categories
- Salad
- European
- No-cook
- Salad Dressings
- No-Cook
Dietary
- Vegetarian
Allergens
- Tree nuts
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Calories
457.7
per serving
2746.2 for selected servings
Fat
41.4g
per serving
248.4g for selected servings
Sugar
1.6g
per serving
9.6g for selected servings
Protein
13.8g
per serving
82.8g for selected servings
Carbohydrates
13.4g
per serving
80.4g for selected servings
A crunchy and flavorful salad for special occasions. Goes great with roast beef. Adapted from The New Basics cookbook.
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Equipment
Salad bowl, mixing bowl, whisk
Ingredients
- 2 heads Belgian endive, julienned
- 1 cup walnuts, chopped
- 2 tablespoons Italian parsley (flat leaf)
- salt and pepper (to taste)
- 4 ounces blue cheese, crumbled
- 1/4 cup walnut oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon-style mustard
Instructions
Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
In a separate bowl, whisk the vinaigrette ingredients together.
Drizzle the vinaigrette over the salad and toss together.
Divide the salad onto plates and crumble the cheese on top.
Serve immediately.
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