Endive Salad With Walnuts and Roquefort
Published January 13, 1996
- Total Time
- 10 minutes
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Ingredients
2 small shallots, peeled and minced
2 tablespoons sherry vinegar
¼ cup walnut oil
½ teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6 heads endive, leaves separated, washed and dried
½ cup walnuts, toasted and coarsely chopped
1 ounce Roquefort, crumbled
Nutritional analysis per serving (4 servings)
9 grams carbs; 6 milligrams cholesterol; 275 calories; 5 grams monosaturated fat; 16 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 4 grams fiber; 333 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with ½ teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.
Private Notes