Crisp Endive Salad with Roquefort Salad and Walnuts

Salade D’Endives au Roquefort et aux Noix


Preparation info

  • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This recipe is inspired by my first experience living abroad in France. As an assistant language teacher in a rural high school in the small town of Mayenne, I had to adapt to a lot of cultural and lifestyle changes, one of which was figuring out what to do with local produce during the winter months. My local market had no shortage of endives, a vegetable that I hadn’t eaten much of before moving to France. This simple salad, which combines one of my favorite French cheeses, Roquefort, and seasonal walnuts, became a favorite and a regular weeknight meal in my little town.


  • 4–5 medium endives, cut into ½ inch (1 cm) slices
  • 1 cup (120 grams) walnuts, roughly chopped
  • 1 cup (120 grams) crumbled Roquefort
  • Dijon Vinaigrette
  • Fresh ground pepper



Wash endives, removing outer leaves if they are thin and wilting. Let dry and then cut into ½ inch (1 cm) slices. In a large salad bowl combine endives, chopped walnuts, and crumbled Roquefort. Toss with Dijon vinaigrette then finish with a turn of fresh ground pepper. Serve immediately, topped with remaining crumbled Roquefort.