Endive Salad

5 from 3 votes

This quick and easy endive salad makes a delicious first course to a larger meal or tasty side dish with chicken or pork chops. It's fancy enough for company and holidays and can be prepped ahead.

Course Appetizer, Salad

Cuisine American

Keyword endive, walnut

Dietary Restrictions Dairy-Free, Gluten-Free, Low-Carb, Paleo, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 312.12kcal

Author Lisa Lotts

Ingredients

1 tablespoon Dijon mustard
1½ teaspoons chopped garlic
5 tablespoons olive oil
1-2 grinds black pepper
2 heads endive
¼ cup walnuts roughly chopped
2 eggs
1 ounce parmesan cheese from a wedge
1 tablespoon chopped chives optional

Instructions

TOAST THE WALNUTS:

Preheat the oven to 375° F. Spread ¼ cup walnuts on a sheet pan and bake for 8-10 minutes until toasted and crunchy. Set aside.

FOR THE HARD-BOILED EGGS:

Place 2 eggs in a small saucepan, cover with water and bring to a boil. Cook for 1 minute and set aside to rest for 10 minutes. Transfer the eggs to an ice bath to chill.

FOR THE DIJON DRESSING:

In a small bowl, add 1½ teaspoons chopped garlic, 1-2 grinds black pepper and 1 tablespoon Dijon mustard. Slowly drizzle 5 tablespoons olive oil into the mustard mix while stirring constantly to emulsify the dressing. Set aside.

ASSEMBLING THE SALAD:

Pull the 2 heads endive apart into individual leaves. (Trimming the root end as you go to make the edges neater as they are pulled from the head. Arrange in a shallow bowl or on a platter.
Peel the shells from the eggs and cut into wedges or roughly chop them. Arrange egg over the endive lettuce and use a vegetable peeler to shave 1 ounce parmesan cheese over the leaves.
Drizzle the dressing over the salad and sprinkle with the
If you're using shredded parmesan cheese, sprinkle it evenly over the endive. If you have a whole block of parmesan, use a vegetable peeler to shave thin slices over the salad.
Sprinkle with the toasted walnuts and 1 tablespoon chopped chives to serve.

Notes

You can assemble the entire salad up to 2 hours before serving. Cover with plastic wrap and keep in the refrigerator until you're ready to serve.
Conversely, assemble the dressing and prep the toasted walnuts and hard-boiled eggs several days in advance. Assemble the salad in about 5 minutes just before serving.
If you have an egg slicer, this is an excellent place to use it.

Nutrition