Roasted Endive With Walnut Vinaigrette – a delicious recipe with Endive, endives, Olive oil, Kosher salt, Vinaigrette, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400u00b0F.
2
Trim the bottoms of the endive and cut each one in half, lengthwise. Place on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
3
Meanwhile, make the vinaigrette. In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil, creating an emulsification. Stir in the toasted walnuts. Taste. Season with salt and pepper, to taste.
4
Transfer the endive to a serving platter and spoon some of the vinaigrette over the top. Any remaining vinaigrette can be passed at the table or saved to dress a salad.
200
kcal
Calories
19
g
Fat
5
g
Carbs
5
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 11 ingredients. The key ingredients include: For the Roasted Endive, 12 Belgian endives, Olive oil, Kosher salt, and more.
Yes, Roasted Endive With Walnut Vinaigrette 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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