AI-generated image
Salade d'endives aux noix
Chicory, walnut and apple salad
Salade d'endives aux noix: northern French chicory, walnut and apple salad in a mustard vinaigrette
Across Picardy and the Nord, and over the border in Belgium, Belgian endive (chicory) is the winter salad, and this one appears after the main course at Sunday lunch or as a light supper from November to March. The pale, crisp leaves are cut into rings and tossed with sweet apple, toasted walnuts and a sharp mustard vinaigrette, so you get bitter, sweet and nutty in every mouthful. Many bistros add Roquefort; this version is vegan, and if you add cheese, note that Roquefort is made with animal rennet. A portion gives about 4 g of protein from the walnuts, so it is a side or starter. The most common mistake is slicing the endive too early: it browns at the cut edges, so dress it within 10 minutes of cutting. Chef's tip: cut out the small cone of core at the base of each endive; it holds most of the bitterness.
- Total time
- 18 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 Belgian endives (chicory)about 500 g
- 1 crisp applecored and diced
- 2 ⅛ oz walnut halves
- 1 tbsp chives (optional)snipped, optional
For the vinaigrette
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- 3 tbsp walnut oilor sunflower oil
- ½ tsp salt
- ¼ tsp black pepper
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toast 2 ⅛ oz walnut halves in a dry pan over a medium heat, shaking, until they smell toasty and darken slightly. Cool and break into pieces.
3 minStep 2: Whisk 1 tsp Dijon mustard, 1 tbsp cider vinegar, ½ tsp salt and ¼ tsp black pepper in a salad bowl, then whisk in 3 tbsp walnut oil until thick and creamy.
Step 3: Trim the base of 4 Belgian endives (chicory), cut out the core cone and slice the heads into 1 cm rings. Separate the rings and add them to the bowl with 1 crisp apple.
Step 4: Toss well, scatter the walnuts and 1 tbsp chives on top and serve at once.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 4 g
- Carbs
- 9 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salade d'endives aux noix take?
- About 18 minutes in total: 15 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of crisp apple?
- Pears, same amount.
- What can I use instead of cider vinegar?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.