Endive and Walnut Salad

  • Serves

    serves 4

  • Cook

    20 minutes


By SAVEUR Editors

Published on August 29, 2019

This 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.



For the vinaigrette:

  • 1 tsp. Dijon mustard
  • 2 Tbsp. sherry vinegar
  • 6 Tbsp. extra-virgin olive oil
  • 1 large shallot (1 oz.), 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 (1 lb.), trimmed and thinly sliced crosswise
  • 6 oz. Comte cheese, cut into small cubes
  • 1 cup walnuts (4 oz.), coarsely chopped


Step 1

Make the vinaigrette: In a large bowl, whisk together the mustard and vinegar. Add the oil in a fine stream, whisking constantly until the mixture is emulsified. Whisk in the shallot and garlic, then season to taste with salt and pepper.

Step 2

Make the salad: Add the endive, cheese, and walnuts to the vinaigrette; toss gently to coat. Taste and adjust the seasoning as needed; serve immediately.

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