Belgian Endive and Walnut Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Belgian Endive and Walnut Salad
Insalata Belga e Noci

"Crunch--crunch--crunch" will end up as "munch--munch--munch" when this salad is served. Flavor is obviously crucial in food, and certainly this salad has flavor, but tactile sensation is also a very important factor in our food perception and appreciation. We want pasta al dente, celery crunchy, bread grilled. This salad has a lot of texture to enjoy.

Serves 6


3 tablespoons -apple--cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons -extra--virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into -1--inch--thick slices
2 apples, skin on, cored, sliced into thin -half--moons
¬Ĺ cup walnut pieces, toasted and chopped
In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.


Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.