Name: Belgian Endive and Walnut Salad (Insalata Belga e Noci)
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 3 tablespoons apple-cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; Freshly ground black pepper; 5 tablespoons extra-virgin olive oil; 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices; 2 apples, skin on, cored, sliced into thin half-moons; 1/2 cup walnut pieces, toasted and chopped

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Crisp apples add sweetness to this simple yet elegant Italian salad.

Bitter greens have grown on me over the years. I didn't enjoy them until fairly recently, and now I really enjoy serving them as a salad course for dinner parties.

Take endive, for example. It's pretty bitter on its own, but paired with sweet/tart apples, a quick vinaigrette and crunchy toasted walnuts, it's elevated to something absolutely delicious!

Leave it to Lidia Bastianich to reel me in with this gorgeous, rustic Italian starter. I served it at a dinner party a while back, and it was a big hit all around.

It's the perfect addition to any meal that needs a crunchy component. The dressing was simple and very tasty, too, and would be great on a variety of salads.

The example image of this dish showed red apples, but I kind of liked how this looked with the green Granny Smiths.

This salad held up well in the refrigerator over night and was great for lunch the next day, too!

📖 Recipe

Belgian Endive and Walnut Salad (Insalata Belga e Noci)

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Author: Lidia Bastianich
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 Servings 1x
Category: Salad
Method: No Cook
Cuisine: Italian

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Description

Crisp apples add sweetness to this simple yet elegant Italian salad.

Ingredients

Units Scale

3 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
2 apples, skin on, cored, sliced into thin half-moons
½ cup walnut pieces, toasted and chopped

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Instructions

In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.