Low Carb Crisp Endive Salad with Walnut Vinaigrette
Discover a fresh and flavorful way to lighten up any meal with this Low Carb Crisp Endive Salad with Walnut Vinaigrette. This elegant dish features a base of crunchy endive leaves, balanced perfectly with a rich, homemade vinaigrette crafted from toasted walnuts, extra-virgin olive oil, red wine vinegar, and a punch of Dijon mustard and garlic. Topped with shaved Parmesan and extra roasted walnut pieces, every bite is nutty, tangy, and unmistakably satisfying. Ready in just 20 minutes, this low-carb salad pairs beautifully as a refreshing appetizer or a sophisticated side dish. Perfect for those seeking healthy recipes packed with bold flavors and textures, this salad is as gorgeous as it is delicious!
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Recipe Information
Ingredients
- 4 heads Endive
- 0.5 cup Walnuts
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 cup Parmesan cheese, shaved
Instructions
Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 5 minutes or until they are lightly golden and fragrant. Be careful not to let them burn. Remove from oven and let cool.
While the walnuts are cooling, trim the ends of the endives and separate the leaves. Rinse the leaves under cold water and pat them dry with a clean kitchen towel or paper towels. Arrange the endive leaves on a large serving platter.
In a small bowl, prepare the walnut vinaigrette. Finely chop 1/4 cup of the toasted walnuts and reserve the rest for garnish. Mince the garlic clove finely.
Combine the chopped walnuts, minced garlic, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in the bowl. Whisk the ingredients together until they are well combined and emulsified.
Drizzle the walnut vinaigrette over the arranged endive leaves, ensuring it is evenly distributed.
Sprinkle the remaining whole toasted walnuts and shaved Parmesan cheese over the salad.
Serve immediately as a refreshing appetizer or a light side dish.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 1.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 750 mg | 58% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 483 mg | 10% | |
*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.
