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    Home » Recipes » Recipes

    Belgian Endive and Walnut Salad (Insalata Belga e Noci)

    Modified: Apr 24, 2023 · Published: Aug 31, 2015 by Ashley

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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!

    Belgian Endive and Walnut Salad (Insalata Belga e Noci)

    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.

    Belgian Endive and Walnut Salad (Insalata Belga e Noci)

    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!

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    📖 Recipe

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    Endive and walnut salad with apples in a serving bowl with serving tools.

    Belgian Endive and Walnut Salad (Insalata Belga e Noci)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • 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

    Instructions

    1. 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.
    2. Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

    Notes

    Recipe from Lidia's Common Sense Italian Cooking - Lidia Bastianich (via Epicurious)

    Nutrition

    • Serving Size:
    • Calories: 206
    • Sugar: 7.9 g
    • Sodium: 342.4 mg
    • Fat: 18g
    • Saturated Fat: 2.5 g
    • Carbohydrates: 27.2 g
    • Fiber: 18.1 g
    • Protein: 8.1 g
    • Cholesterol: 0 mg

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    Reader Interactions

    Comments

    1. Allie R Taylor

      September 01, 2015 at 3:28 pm

      I see lots of crunchy deliciousness and flavor in this salad Ashley! Looks fabulous!

      Reply
    2. Rachel

      September 20, 2015 at 10:23 pm

      Sounds delicious! I'd love to start my meal with this salad!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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