Endive and Walnut Salad

Name: Endive and Walnut Salad
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 4
Ingredients: 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; 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

Serves
serves 4
Cook
20 minutes

CLARK WOOD

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.

Equipment

Ingredients

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

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Instructions

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.