This salad is delicious!! It's tart, crunchy, the cheese is buttery and a perfect compliment to the endive. I'm glad I was able to find the Comte cheese. I'll be making this salad again and again. It is best eaten fresh but we ate leftovers the next day and it was still delightful.
Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis's The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese.
Enlarge Image
Credit: Tim Mazurek
INGREDIENTS
FOR THE VINAIGRETTE:1 tsp. Dijon mustard
2 tbsp. sherry vinegar
6 tbsp. extra-virgin olive oil
1 large shallot, peeled and cut into paper-thin rounds
1 clove garlic, peeled and minced
Sea salt and freshly ground black pepper
FOR THE SALAD:
4 large Belgian endives (or 6 small), trimmed
6 oz. Comte cheese, cut into small cubes
1 cup walnuts, finely chopped
INSTRUCTIONS
1. Make the vinaigrette: In a large salad bowl, whisk together the mustard and the vinegar. Add the olive oil in a fine stream, whisking constantly until the mixture is emulsified. Add the shallot and the garlic, whisk, and then season to taste with salt and a generous amount of black pepper.2. Make the salad: Cut the endive into this crosswise slices. Add the endive, cheese, and the walnuts to the vinaigrette and toss thoroughly. Season to taste and serve immediately.
Ratings & Reviews (1)
Endive and Walnut Salad
Reviewed by SAMANTHA244 on
.
This salad is delicious!! It's tart, crunchy, the cheese is buttery and a perfect compliment to the endive. I'm glad I was able to find the Comte cheese. I'll be making this salad again and again. It is best eaten fresh but we ate leftovers the next day and it was still delightful.
Rating: 5
