Salade Mélangée aux Noix

Mixed Greens and Walnut Salad

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About


  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons salt
  • cup olive oil
  • 1 teaspoon freshly ground black pepper
  • ½ cup coarsely chopped walnuts
  • 4 firm endives, quartered lengthwise
  • 1 bunch watercress


Prepare the vinaigrette in a bowl: Mix vinegar, mustard, and salt, then add olive oil, pepper, and walnuts.

Wrap the endives and watercress in a kitchen towel and refrigerate them. When ready to serve, put the greens in a salad bowl, pour the vinaigrette over them, and toss gently with your hands.