Ingredients for Endive Salad With Toasted Nuts
- Walnuts
- Belgian Endive
- 1/4 cup extra virgin olive oil
- Balsamic Vinegar
- Minced Garlic Clove
- 1/2 teaspoon sea salt
- Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Endive Salad With Toasted Nuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Endive Salad With Toasted Nuts
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup mixed nuts on a baking sheet and toast for 5-7 minutes, or until lightly golden brown. Keep a close eye to prevent burning.
- Remove nuts from oven and let cool completely. Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Wash and thoroughly dry 1 large head of endive. Separate the leaves and set aside.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar (or balsamic), 1 minced garlic clove, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.
- Taste the vinaigrette and adjust seasoning as needed, adding more vinegar for tartness or salt to taste.
- Arrange endive leaves on individual plates or a large serving platter.
- Drizzle the vinaigrette evenly over the endive.
- Sprinkle the toasted nuts over the salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
9g
Carbs
7g