Endive Salad With Toasted Nuts Recipe

Impress your guests with this elegant and surprisingly simple endive salad! Perfectly toasted nuts add a delightful crunch to the crisp endive leaves, all tossed in a vibrant vinaigrette. Ready in under 20 minutes, this recipe is perfect for a weeknight dinner or a sophisticated appetizer.

Prep Time 10 mins
Cook Time 15 mins
Calories 228.7 kcal
Protein 18g
Rating 5.0 (2 Reviews)
Endive Salad With Toasted Nuts 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Endive Salad With Toasted Nuts

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How to Make Endive Salad With Toasted Nuts

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Remove nuts from oven and let cool completely. Store leftovers in an airtight container in the refrigerator for up to 1 week.
  4. Wash and thoroughly dry 1 large head of endive. Separate the leaves and set aside.
  5. 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.
  6. Taste the vinaigrette and adjust seasoning as needed, adding more vinegar for tartness or salt to taste.
  7. Arrange endive leaves on individual plates or a large serving platter.
  8. Drizzle the vinaigrette evenly over the endive.
  9. Sprinkle the toasted nuts over the salad.
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

7g

Fat

9g

Carbs

7g

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