Endive and Roquefort Salad with Toasted Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

BELGIUM ENDIVE, OR CHICORY, CAN BE A LITTLE BORING ON ITS OWN IN A SALAD, unless it has a really good mustardy vinaigrette, or this classic Roquefort dressing. The walnuts give it a delicious savoury crunch in a crouton sort of fashion.


  • 4 medium heads of belgium endive
  • 30 g (1 oz) walnut halves


  1. With a knife, trim the roots from the endive and separate the leaves, removing any that are discoloured. Wash and dry them in a salad spinner or colander.
  2. Preheat the grill and place the walnuts onto some foil on the grill tray. Drizzle with the olive oil, season with the sea salt, and grill until lightly toasted. Leave to cool.
  3. To make the dressing, ble