Belgian Endive Salad With Walnut Vinaigrette
"A crunchy and flavorful salad for special occasions. Goes great with roast beef. Adapted from The New Basics cookbook."
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 salad
- Serves:
- 4-6
ingredients
-
For the salad
- 2 heads Belgian endive, julienned
- 1 cup walnuts, chopped
- 2 tablespoons Italian parsley (flat leaf)
- salt and pepper (to taste)
- 4 ounces blue cheese, crumbled
-
For the walnut vinaigrette
- 1⁄4 cup walnut oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon-style mustard
- salt and pepper (to taste)
directions
- Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
- In a separate bowl, whisk the vinaigrette ingredients together.
- Drizzle the vinaigrette over the salad and toss together.
- Divide the salad onto plates and crumble the cheese on top.
- Serve immediately.
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RECIPE SUBMITTED BY
profken
United States
