Endive, Apple and Walnut Salad Recipe

Name: Endive, Apple and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (about 6) Belgian endives; 1 tart apple; 1 tablespoon freshly squeezed lemon juice; Scant 1/2 cup broken walnut pieces; 1 1/2 ounces Gruyere cheese, cut in thin slivers about 1/3 heaped cup; 2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives; 1 tablespoon chopped fresh tarragon; 1 tablespoon sherry vinegar or champagne vinegar; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt; freshly ground pepper to taste; 3 tablespoons walnut oil; 4 tablespoons extra virgin olive oil

Servings: persons

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyere cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

1
Remove any damaged outer leaves of the endives and rinse with cold water.
2
Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick.
3
Place in a wide salad bowl.
4
Add the walnuts, gruyere, parsley and tarragon.
5
Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices).
6
Place in a bowl of water acidulated with 1 tablespoon lemon juice.
7
Whisk together the vinegars, lemon juice, mustard, salt, and pepper.
8
Whisk in the oils.
9
Taste and adjust seasonings.
10
Drain the apple slices, dry on paper towels, then add to the salad bowl.
11
Toss with the dressing and serve.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound (about 6) Belgian endives, 1 tart apple, 1 tablespoon freshly squeezed lemon juice, Scant 1/2 cup broken walnut pieces, and more.

Yes, Endive, Apple and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Endive, Apple and Walnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions