Endive Salad
A creamy blue cheese dressing sets this Endive Salad apart. It’s tangy, bold, and the perfect pairing for crunchy endive, juicy pears and toasted walnuts.
Servings: 4
Calories: 391kcal
Ingredients
Salad Ingredients
- 1 cup walnuts about 3 ⅓ ounces
- 1 pound endive about 6 large
- 2 pears
- ½ cup crumbled blue cheese about 2 ½ ounces
- Chopped fresh parsley to garnish
Dressing Ingredients
- ⅓ cup Greek yogurt about 2.7 ounces
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons lemon juice
- ½ teaspoon coarsely ground mustard
- ¾ teaspoon Dijon mustard
- 2 tablespoons crumbled blue cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat oven to 350° F.
- Put walnuts on a baking sheet and toast for 10 minutes, until you can smell them and they look lightly toasted. Remove from oven and let cool.
- While the walnuts are toasting, make the dressing. Whisk together Greek yogurt, olive oil, lemon juice, both mustards, blue cheese, salt, and freshly ground black pepper in a medium bowl. Set aside.
- Rinse endive and pat dry, then cut into thick slices. Add to a large serving bowl.
- Core pears and cut into bite-sized chunks. Add to bowl.
- Stir in the crumbed blue cheese.
- Stir in the dressing, then add the toasted walnuts.
- Garnish with chopped fresh parsley to serve.
Notes
I recommend waiting to slice the endive and pears until you are just about ready to serve. This salad is really best right after you make it. You can refrigerate any leftovers, but note that they will get soggy the next day. And the walnuts will be not as crunchy.
If you do need to cut the endive in advance, I would keep it chilled in a bowl of cold water or ice water. Then strain and pat dry very well before combining into the salad. Endive browns and wilts very quickly after being cut and left out at room temperature.
Don’t skip toasting the walnuts. It brings out their flavor and adds extra crunch.
Nutrition
Calories: 391kcal | Carbohydrates: 23g | Protein: 12g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 407mg | Potassium: 553mg | Fiber: 8g | Sugar: 10g | Vitamin A: 219IU | Vitamin C: 8mg | Calcium: 186mg | Iron: 1mg
