Endive Salad with Candied Walnuts and Roquefort

A refreshing and flavorful salad with slightly bitter endive, sweet candied walnuts, and tangy Roquefort cheese. Pairs beautifully with rich and creamy dishes like potato gratin.

Prep Time

15 minutes

Total Time

25 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.90/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

French

Mood:

Comfort Food•Healthy

Ingredients

Servings

3headsEndives(Choose firm, tightly closed heads.)

£3.00

0.5cupWalnuts(Halves or pieces)

£1.50

2tablespoonsSugar(Granulated)

£0.10

1tablespoonWater

2ouncesRoquefort Cheese(Crumbled)

£2.50

3tablespoonsOlive Oil(Extra Virgin)

£0.30

1tablespoonWhite Wine Vinegar

£0.10

1teaspoonDijon Mustard

£0.10

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£7.60

£1.90 per serving

Instructions

1.
First, make the candied walnuts. In a small saucepan over medium heat, combine the walnuts, sugar, and water. Stir constantly until the sugar melts and coats the walnuts. Continue to cook, stirring frequently, until the sugar caramelizes and the walnuts are nicely coated, about 5-7 minutes. Be careful not to burn the sugar. Remove from heat and spread the candied walnuts onto a piece of parchment paper to cool. Once cool, roughly chop them.
2.
Wash and dry the endives. Trim the base of each endive head and remove any wilted outer leaves. Slice the endives thinly crosswise.
3.
In a mixing bowl, whisk together the olive oil, white wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
4.
In a large bowl, combine the sliced endives, crumbled Roquefort cheese, and chopped candied walnuts.
5.
Pour the vinaigrette over the salad and toss gently to coat. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (140g)

375 kcal / 1569 kJ

Carbs

21g

8% of RDA

Fat

30g

43% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

To reduce the bitterness of the endive, soak the sliced endives in ice water for about 15 minutes before draining and drying.

The candied walnuts can be made ahead of time and stored in an airtight container for several days.

For a richer flavor, use balsamic vinegar instead of white wine vinegar.

Add other toppings like sliced pears or apples for a sweeter flavor profile.

Cooking Equipment

Small saucepan

Mixing bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spinach and Parsnip Gratin with Gruyere

A creamy and comforting gratin featuring the earthy sweetness of parsnips and the vibrant green of spinach. The Gruyere cheese adds a nutty and sharp flavor that complements the vegetables perfectly.

55 minutes

4 servings

Medium

"Pairs perfectly with this starter"

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Chef's Tips

To reduce the bitterness of the endive, soak the sliced endives in ice water for about 15 minutes before draining and drying.

The candied walnuts can be made ahead of time and stored in an airtight container for several days.

For a richer flavor, use balsamic vinegar instead of white wine vinegar.

Add other toppings like sliced pears or apples for a sweeter flavor profile.

Endive Salad with Candied Walnuts and Roquefort

Ingredients

Instructions