Endive, Applet and Walnut Salad

Preparation info

  • Difficulty


  • Makes 1½ cups , enough for

    4 or 5


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

A perfect accompaniment for this salad is Baked Goat Cheese in Filo or goat cheese that has been dipped in toasted bread crumbs and baked until warmed through.


For Each Serving

  • 2 tablespoons walnuts, toasted and coarsely chopped
  • ¼ cup Walnut Vinaigrette (recipe follows)
  • 1 medium Belgian endive, leaves separated
  • ½ small Pippin or Granny Smith, cored and thinly sliced crosswise into half rounds

Walnut Vinaigrette

  • 7 tablespoons walnut oil
  • 2 tablespoons mild olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sherry vinegar
  • Salt and freshly ground pepper


Toss the walnuts with just enough vinaigrette to coat. Toss the endive with most of the remaining vinaigrette and arrange the leaves on a salad plate. Top with the apple slices and drizzle with a little vinaigrette. Sprinkle with the walnuts and serve at once.

To make Walnut Vinaigrette, whisk the oils and vinegars together, then season to taste with salt and pepper. This vinaigrette is also excellent with a salad of beets, oranges, onions, and watercress, a salad of romaine, butter lettuce, and Gruyère or Gorgonzola cheese, and on grilled leeks.


For Hazelnut Vinaigrette, substitute hazelnut oil for the walnut oil, and toasted hazelnuts for the walnuts.