Belgian Endive and Grain Mustard Salad

By Nigella Lawson

Updated May 28, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(29)
Comments
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This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it’s all tarted up with a citrusy dressing. It’s easy, and delicious.

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Ingredients

Yield:6 servings

  • ½ cup shelled hazelnuts

  • 1 teaspoon grain mustard

  • 2 teaspoons lime juice

  • 2 teaspoons orange juice

  • 1 teaspoon honey

  • ¼ teaspoon salt

  • ½ teaspoon sesame oil

  • 1 tablespoon vegetable or corn oil

  • 1 pound red or white Belgian endive, separated into leaves

  • 1 bunch watercress

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 114 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 115 milligrams sodium; 3 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

  1. Step 1

    Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.

  2. Step 2

    In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.

  3. Step 3

    On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

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Ratings

4 out of 5
29 user ratings
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Comments

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boston cook

Made with romaine and giant red endive and almonds. Nice!

CT

Not bad, as I’m getting sick of my regular green salads. Sesame oil and mustard flavors were undetectable, so if I make this again I will boost these proportions.

Karen G

This was a VERY delicious salad. I substituted arugula for the watercress and added crumbled goat's cheese - fantastic!

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