Endive Salad
User Reviews
5.0
9 reviews
Excellent
Endive Salad
Report
This quick and easy endive salad makes a delicious first course to a larger meal or tasty side dish with chicken or pork chops. It's fancy enough for company and holidays and can be prepped ahead.
Share:
Ingredients
- 1 tablespoon Dijon mustard
- 1½ teaspoons chopped garlic
- 5 tablespoons olive oil
- 1-2 grinds black pepper
- 2 heads endive
- ¼ cup walnuts roughly chopped
- 2 eggs
- 1 ounce Parmesan Cheese from a wedge
- 1 tablespoon chopped chives optional
Add to Shopping List
Instructions
TOAST THE WALNUTS:
- Preheat the oven to 375° F. Spread ¼ cup walnuts on a sheet pan and bake for 8-10 minutes until toasted and crunchy. Set aside.
FOR THE HARD-BOILED EGGS:
- Place 2 eggs in a small saucepan, cover with water and bring to a boil. Cook for 1 minute and set aside to rest for 10 minutes. Transfer the eggs to an ice bath to chill.
FOR THE DIJON DRESSING:
- In a small bowl, add 1½ teaspoons chopped garlic, 1-2 grinds black pepper and 1 tablespoon Dijon mustard. Slowly drizzle 5 tablespoons olive oil into the mustard mix while stirring constantly to emulsify the dressing. Set aside.
ASSEMBLING THE SALAD:
- Pull the 2 heads endive apart into individual leaves. (Trimming the root end as you go to make the edges neater as they are pulled from the head. Arrange in a shallow bowl or on a platter.
- Peel the shells from the eggs and cut into wedges or roughly chop them. Arrange egg over the endive lettuce and use a vegetable peeler to shave 1 ounce parmesan cheese over the leaves.
- Drizzle the dressing over the salad and sprinkle with the
- If you're using shredded parmesan cheese, sprinkle it evenly over the endive. If you have a whole block of parmesan, use a vegetable peeler to shave thin slices over the salad.
- Sprinkle with the toasted walnuts and 1 tablespoon chopped chives to serve.
Notes
- You can assemble the entire salad up to 2 hours before serving. Cover with plastic wrap and keep in the refrigerator until you're ready to serve.
- Conversely, assemble the dressing and prep the toasted walnuts and hard-boiled eggs several days in advance. Assemble the salad in about 5 minutes just before serving.
- If you have an egg slicer, this is an excellent place to use it.
Nutrition Information
Show Details
Calories
312.12kcal
(16%)
Carbohydrates
9.81g
(3%)
Protein
9.89g
(20%)
Fat
27.35g
(42%)
Saturated Fat
4.96g
(25%)
Polyunsaturated Fat
5.92g
Monounsaturated Fat
15.09g
Cholesterol
98.07mg
(33%)
Sodium
236.05mg
(10%)
Potassium
792.62mg
(23%)
Fiber
7.73g
(31%)
Sugar
1.17g
(2%)
Vitamin A
5099.34IU
(102%)
Vitamin C
15.52mg
(17%)
Calcium
226.95mg
(23%)
Iron
2.65mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 31212 kcal
% Daily Value*
| Calories | 312.12kcal | 16% |
| Carbohydrates | 9.81g | 3% |
| Protein | 9.89g | 20% |
| Fat | 27.35g | 42% |
| Saturated Fat | 4.96g | 25% |
| Polyunsaturated Fat | 5.92g | 35% |
| Monounsaturated Fat | 15.09g | 75% |
| Cholesterol | 98.07mg | 33% |
| Sodium | 236.05mg | 10% |
| Potassium | 792.62mg | 17% |
| Fiber | 7.73g | 31% |
| Sugar | 1.17g | 2% |
| Vitamin A | 5099.34IU | 102% |
| Vitamin C | 15.52mg | 17% |
| Calcium | 226.95mg | 23% |
| Iron | 2.65mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
