Endive-Watercress Salad with Candied Walnuts Recipe

Name: Endive-Watercress Salad with Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups walnut halves (about 5 ounces); 1/2 tablespoon water; 2 tablespoons light brown sugar; Kosher salt; 3 tablespoons red wine vinegar; 1/4 teaspoon freshly ground pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons walnut oil; 4 large Belgian endiveshalved lengthwise, cored and cut into thirds crosswise; 3 bunches of watercress, large stems trimmed

Servings: persons

1 1/2 cups walnut halves (about 5 ounces)
1/2 tablespoon water
2 tablespoons light brown sugar
Kosher salt
3 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
4 large Belgian endiveshalved lengthwise, cored and cut into thirds crosswise
3 bunches of watercress, large stems trimmed

1
Preheat the oven to 350.
2
Toast the walnuts for about 8 minutes, or until lightly browned.
3
Gently rub off any large pieces of skin and transfer the nuts to a bowl.
4
Add the water and toss to moisten the nuts, then add the brown sugar and a large pinch of salt and toss to coat.
5
Spread the nuts on a baking sheet lined with parchment paper.
6
Bake for about 10 minutes, stirring a few times, until the walnuts are browned and crisp.
7
Transfer to a plate to cool.
8
In a small bowl, whisk the vinegar with 1/2 teaspoon each of salt and the pepper.
9
Stir in the olive oil and walnut oil.
10
In a large bowl, combine the endives and watercress.
11
Just before serving, toss the salad with the dressing and scatter the walnuts over the top.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups walnut halves (about 5 ounces), 1/2 tablespoon water, 2 tablespoons light brown sugar, Kosher salt, and more.

Yes, Endive-Watercress Salad with Candied Walnuts 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.

Endive-Watercress Salad with Candied Walnuts

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