Roast Beef and Endive Salad Recipe

Name: Roast Beef and Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, finely chopped; 1/2 cup coarsely chopped walnuts; 3/4 pound thick-cut deli roast beef, fat trimmed; 1/4 pound gruyere cheese; 5 heads endive; 1/4 cup chopped fresh parsley; 3 tablespoons chopped fresh tarragon; 2 tablespoons dijon mustard; 2 tablespoons red wine vinegar; Kosher salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; 1/3 cup coarsely chopped cornichons or dill pickles

Servings: persons

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

1
Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes.
2
Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.
3
Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips.
4
Cut the cheese into 1 1/2-by- 1/4-inch sticks.
5
Slice each head of endive lengthwise into 6 spears.
6
Transfer the beef, cheese and endive to a large bowl.
7
Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper.
8
Whisk until combined.
9
Drizzle in the olive oil, whisking until blended.
10
Stir in the cornichons.
11
Add the dressing to the bowl with the roast beef and toss.
12
Divide among plates and top with the walnuts.
13
Per serving: Calories 623; Fat 52 g (Saturated 12 g); Cholesterol 84 mg; Sodium 1,002 mg; Carbohydrate 10 g; Fiber 4 g; Protein 32 g
14
Photograph by Antonis Achilleos

716

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 12 ingredients. The key ingredients include: 2 shallots, finely chopped, 1/2 cup coarsely chopped walnuts, 3/4 pound thick-cut deli roast beef, fat trimmed, 1/4 pound gruyere cheese, and more.

Yes, Roast Beef and Endive 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.

Roast Beef and Endive Salad

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