Anna Olson, Michael Olson

Endive Walnut Salad

Preparation info
  • Serves

    10

    • Difficulty

      Easy

Appears in
Anna and Michael Olson Cook at Home
Anna and Michael Olson Cook at Home

By Anna Olson and Michael Olson

Published 2010

  • About

The French tradition of a salad following the entrée is worthy of note. A salad of bitter greens cleanses the palate after a rich course and aids digestion.

Ingredients

For Salad

1 cup |

Method

Preheat oven to 350°F (180°C). Spread walnut pieces on a baking sheet and toast for 10 to 12 minutes, until lightly browned. Allow to cool and store in an airtight container until ready to use.

For salad, cut bottom off endive and peel away leaves, arranging pretty ones around