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Endive Salad With Roasted Walnuts

Endive Salad With Roasted Walnuts

Ken Frank of La Toque Restaurant


  1. 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


  1. Pull off and set aside twenty whole leaves of endive — removing several attractive leaves from each head.
  2. Slice the remaining endives crosswise, on the bias, into ¾-inch lengths. Separate the pieces as you work, transferring them to a large bowl.
  3. 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.
  4. Place five of the reserved whole endive leaves on each of four plates, criss-crossing and stacking them to make a five-point star.
  5. Toss the sliced endive with the toasted walnuts and the dressing. Divide among the salad plates, spooning it over the center of each star.

Serves 4

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

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