Recipe Index

Walnut, Apple & Endive salad

Serves 4


Endive is one of those lovely salad vegetables that when I do eat, I wonder why I don’t eat more of this. This French-inspired salad is simply enhanced with apples and parsley and a classic shallot and mustard salad dressing. The glazed walnuts make this special, but toasting plain walnuts just in a pan adds plenty of delicious crunch.


Tip: Make ahead tip, prepare the the walnuts and dressing. Seal each in tightly covered container, keeping the dressing in the refrigerator until ready to use.


Glazed walnuts

  • 2/3 cup walnut halves
  • 3 tablespoons sugar
  • 2 tablespoon water
  • Pinch cayenne pepper
  • 1/2 teaspoon sea salt


Endive salad

  • 1 pound endive (about 4 heads)
  • 1/2 pound apples, core removed
  • 1/2 cup roughly chopped curly parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared Dijon mustard
  • 2 tablespoons finely minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • Few twists of freshly cracked pepper

1. Make the glazed walnuts first. In a small skillet over medium heat simmer the sugar and water until the sugar has melted. Stir in the walnuts and cayenne pepper. Let the sugar mixture bubble and coat the nuts, stirring occasionally. The sugar will form a dry looking crust around the nuts, then as the sugar begins to darken into a caramel color it will melt and look shiny. Cook the nuts for 8 to 10 minutes until most the nuts look darkened and syrupy. Remove from heat and spread onto a lightly greased cookie sheet or silicon baking mat, spreading the nuts apart to cool.


2. Clean the endive and slice each head in half lengthwise. Slice each half into 1 inch slices and separate pieces into a mixing bowl. Dice apples into 1/2 inch wide pieces and place in the bowl along with the chopped parsley, and toss with lemon juice. In a small liquid measuring cup whisk together the mustard, shallot, olive oil, vinegar, and salt. Pour over the salad, add a few twists of pepper and toss to completely cover the salad with dress. Move to a serving bowl and scatter with candied walnuts. Serve immediately!