Crisp Endive Salad with Walnut Vinaigrette
Brighten up your table with this elegant *Crisp Endive Salad with Walnut Vinaigrette*, a perfect blend of crunchy textures and bold flavors. Tender endive leaves form the base of this refreshing dish, paired with crisp Granny Smith apple matchsticks for a tart bite. The savory richness of crumbled blue cheese mingles with the earthiness of toasted walnuts, creating a harmonious balance of flavors. The star of the recipe? A luscious walnut vinaigrette, crafted with extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard, which ties everything together in a symphony of sweet, tangy, and nutty notes. Topped with finely sliced chives for a pop of freshness, this no-cook salad is ready in just 20 minutes and serves as a sophisticated starter or side dish. Whether you’re hosting guests or enjoying a casual meal at home, this dish is certain to impress with its crisp textures and gourmet appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 heads Endive
- 1 Granny Smith apple
- 60 grams Blue cheese
- 70 grams Walnuts
- 60 ml Extra virgin olive oil
- 30 ml Apple cider vinegar
- 15 ml Honey
- 10 grams Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 grams Chives
Instructions
Begin by preparing the endive: remove any wilted outer leaves, then trim the base and separate the leaves.
Rinse the endive leaves under cold water and gently pat them dry with a clean kitchen towel. Set aside.
Core the Granny Smith apple and thinly slice it into matchsticks. To prevent browning, you can toss the slices with a little lemon juice, though this is optional.
Crumble the blue cheese into small chunks and set aside.
Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes until slightly golden and fragrant, stirring occasionally to prevent burning. Allow them to cool slightly before roughly chopping them.
In a small bowl, prepare the walnut vinaigrette by combining the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk together until emulsified.
Finely slice the chives and add them to the vinaigrette.
In a large salad bowl, arrange the endive leaves and sprinkle the apple matchsticks evenly over them.
Scatter the crumbled blue cheese and chopped toasted walnuts across the salad.
Drizzle the walnut vinaigrette over the salad, ensuring even coverage.
Gently toss the salad just before serving to combine all ingredients, being careful not to bruise the delicate endive leaves.
Serve immediately to ensure the leaves remain crisp.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 34.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 429 mg | 33% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
