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Sunday, February 5, 2012

Endive Salad with Walnuts

Endives. I am really not use to using these slightly bitter greens at all. But every time I go back to France, I find them in abundance in the fall, winter, and spring markets. It is especially noticeable in the winter, when there are few other "leafy" greens available... just cases upon cases of endives.

So, these become a winter staple. Cooked with bechamel and ham, sauteed with a little oil, salt and pepper, or as the basis of a fresh, wintery salad.

One of my favorites is this Endive Salad with Walnuts. It is light and flavorful, but the crunch of the walnuts and the slight bitterness of the greens remind you that it is still winter. Best of all, it is incredibly easy to make and apart from the endives, everything else is a pantry ingredient.

Endive Salad with Walnuts
Serves 4 as a side

4 Endives, washed and cut into bite sized strips
1/4 cup Chopped Walnuts
1 tbsp Dijon
2 tbsp Red Wine Vinegar
3 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

In a salad bowl, whisk together the dijon and vinegar. Whisk in the extra virgin olive oil. Toss in the endives and the walnuts and season to taste with salt and pepper. Yes, it's that easy!

1 comment:

  1. This sounds wonderful! Endive is so wonderful with walnuts!