Chefs love Belgian endive. This tender leafy green is tangy and flavorful and needs just a simple dressing to shine. I attended a cooking demo hosted by the California Walnut Board and sampled this simple salad after watching Chef Ken Frank of La Toque create it.
If Belgian endive is not available, you can use hearts of romaine instead. The dressing is amazing and if you're looking to start making your own salad dressing, check out the recipe when you
6 Belgian endives
1 tablespoon Sherry wine vinegar
1 tablespoon coarse mustard (with seeds)
1 teaspoon Dijon mustard
Pinch of sea salt, or plain salt
1/3 cup walnut oil or olive oil
½ cup finely chopped California walnut pieces, toasted
- Pull off and set aside twenty whole leaves of endive — removing several attractive leaves from each head.
- Slice the remaining endives crosswise, on the bias, into ¾-inch lengths. Separate the pieces as you work, transferring them to a large bowl.
- To make the dressing, in a small bowl whisk together the Sherry wine vinegar, both mustards and the salt. Gradually add the oil in a thin stream, whisking constantly to make a smooth emulsion.
- Place five of the reserved whole endive leaves on each of four plates, criss-crossing and stacking them to make a five-point star.
- Toss the sliced endive with the toasted walnuts and the dressing. Divide among the salad plates, spooning it over the center of each star.
Nutrition information per serving: 380 calories, 28g total fat, 4g saturated fat, 15g monounsaturated fat, 9g polyunsaturated fat, 0mg cholesterol, 248mg sodium, 30g total carbohydrate, 25g fiber, 12g protein
I'm always in the market for new recipes to try, so if you have a fave, post it in the Healthy Recipe Group. If you're not sure what you're cooking for dinner, it's a great place to look for a healthy recipe too.