“I’ll take the endive salad please.” Words you don’t always expect to hear, but let me assure you, are absolutely worth branching out for!
This Endive salad recipe is one of my staples I always return to regardless of the season! The bitterness of the endive pairs perfectly with salty blue cheese, crunchy walnuts, and creamy dressing!
Using a classic french vinaigrette is my favorite way (and best way!) to dress the greens. You’ll want to serve this at your next get together or dinner party!
What is Endive?
Endive is a leafy vegetable that belongs to the chicory family. It’s known for its slightly bitter flavor, which can vary in intensity depending on the type.
There are two main types of endive: curly endive and Belgian endive. For this recipe, we will use Belgian endive! A favorite endive salad is very easy and quick to make; it is an excellent way to use this bitter green.
Endives are naturally a bit bitter in a delicious way. Their bold flavor pairs well with blue cheese and walnuts.
Shaped like little boats, the leaves of the Belgian endive create the perfect vessel for this salad. Because the leaves are so beautiful, making a gorgeous presentation is so simple! If you aren’t a fan of blue cheese, soft crumbled goat cheese is an excellent substitution that I happen to love equally.
Pro Tip: While you can certainly use chopped endive, leaving the leaves whole is ideal for a lovely presentation in a serving bowl.
Substitutions
To add a bit of color, flavor, and texture, I suggest adding radicchio and citrus. In this recipe, I use oranges, but grapefruit would work well too!
Crisp apples are also a common addition and could be used instead of citrus. Radicchio, another member of the chicory family, provides additional flavor and texture. The combination of bitter greens is excellent, and two small heads of radicchio will do the trick for this recipe!
Substitution Tip: If you aren’t able to find radicchio at your grocery store, you could opt for butter lettuce, which will provide beautiful color to the rest of the salad.
Why I love this Delicious Salad
This recipe uses simple ingredients and is so well-balanced. The crunchiness of the greens and walnuts pairs with the blue cheese, while the citrus lends the perfect freshness. I also love adding fresh herbs to this recipe. Fresh parsley is a wonderful addition to these flavors!
This salad would be amazing with candied walnuts! I’d use this recipe for candied almonds and simply replace the almonds with walnuts – such a nice added sweetness!
The Recipe
Endive Salad Recipe with Blue Cheese and Walnuts
Ingredients
For the Salad
- 2 heads Endive
- 1 head of Ridicchio
- 1 Blood Orange
- 1 Naval Orange
- Blue Cheese
- Walnuts
- Parsley as garnish
For the Vinaigrette
- 3 tablespoons Champagne vinegar
- ½ teaspoon Dijon mustard
- ½2 teaspoon Raw Garlic
- 1 Extra Large Egg Yolk – Room Temperature
- ¾ teaspoon Kosher Salt
- 14 teaspoon Black Pepper
- ½ cup Extra Virgin Olive Oil
Instructions
- Prepare the Salad: Wash and divide leaves of endive and radicchio.
- Segment citrus into slices of your choice! Pro Tip: I like using a sharp knife to cut away the peel, then slicing into rounds.
- Arrange the endive leaves in a large platter. Layer in the citrus rounds.
- Sprinkle with chopped walnuts, blue cheese, and parsley. Finish with a pinch of salt and fresh cracked pepper. Set aside.
- Prepare the Vinaigrette: Finely chop raw garlic.
- Combine all ingredients except the olive oil and mix well.
- Once everything is mixed, slowly add in olive oil last while quickly whisking.
- Drizzle the dressing over the salad, and serve!
This recipe is a wonderful addition to any menu, whether you’re planning a simple arugula salad, a favorite endive salad, or just need something elegant for first things like appetizers. Keep this recipe card handy—you’ll return to it time and time again!
