Endive Salad With Toasted Nuts – a delicious recipe with almonds, endive, olive oil, balsamic vinegar, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
2
Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
3
Dry with a clean tea towel.
4
If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
5
Whisk olive oil with vinegar, garlic, salt and pepper.
6
Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
7
Vinaigrette becomes cloudy when cold.
8
When ready to serve, let vinaigrette come to room temperature.
9
Arrange endive on individual plates.
10
Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.
225
kcal
Calories
18
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 1/4 cup almonds or 1/4 cup hazelnuts, 8 small Belgian endive or 1 medium curly endive lettuce, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, and more.
Yes, Endive Salad With Toasted Nuts 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.
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