Best 11 Curly Endive Walnut Salad Recipes

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Curly endive walnut salad is an elegant yet simple dish that can be served as a light lunch or a refreshing side salad. The combination of peppery curly endive, crunchy walnuts, and a tangy dressing creates a salad that is both flavorful and satisfying. With just a few simple ingredients and minimal preparation, you can have this delicious salad on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD



Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 7

3 small heads curly endive, preferably frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3 ounces Gorgonzola, crumbled
3/4 cup red wine vinegar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
  • Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
  • Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
  • At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

CURLY ENDIVE & WALNUT SALAD



Curly Endive & Walnut Salad image

Make and share this Curly Endive & Walnut Salad recipe from Food.com.

Provided by simplesundays

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 large curly endive lettuce or 1/4 large escarole, torn into bite size pieces
1 large tomatoes, cut into wedges
1/2 cup walnut pieces
1 green onion, minced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
salt & pepper

Steps:

  • Combine endive, tomato and walnuts in large salad bowl.
  • Mix green onion, vinegar and mustard in small bowl.
  • Slowly, whisk in oil.
  • Season with salt and pepper, pour over dressing over salad and toss.

CURLY ENDIVE SALAD



Curly Endive Salad image

Provided by Anne Burrell

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
1 Belgian endive, cut into spears
1 small red onion, thinly sliced
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Kosher salt

Steps:

  • In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
  • Voila!

CURLY ENDIVE SALAD



Curly Endive Salad image

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

4 cups torn curly endive, Belgian endive and/or escarole
1/4 cup chopped red onion
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese

Steps:

  • In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CURLY ENDIVE, PERSIMMON, AND APPLE SALAD



Curly Endive, Persimmon, and Apple Salad image

Try this refreshing curly endive, persimmon, and apple salad from Alice Waters.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 shallot, finely chopped
1 tablespoon red-wine vinegar, plus more if necessary
Splash of sherry vinegar
Coarse salt and freshly ground pepper
4 ripe Fuyu persimmons
3 tablespoons olive oil
4 small heads curly endive, tender inside leaves only, washed well and spun dry
1 medium tart apple, quartered, cored, and very thinly sliced

Steps:

  • In a salad bowl, combine shallot, vinegars, and a pinch of salt.
  • Peel and slice persimmons into 1/4-inch wedges. Whisk oil into shallot-and-vinegar mixture, and taste for acidity, adjusting as necessary. Add persimmon slices, lightly season with salt and pepper, and toss. Add endive and apples. Season with salt and pepper, and gently toss to combine. Adjust seasoning if necessary.

WILTED CURLY ENDIVE



Wilted Curly Endive image

This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

12 bacon strips, diced
3 bunches curly endive
4 quarts water
2-1/4 teaspoons salt, divided
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper

Steps:

  • Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

Nutrition Facts : Calories 256 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 1216mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES



Parmesan Walnut Salad in Endive Leaves image

Categories     Salad     Cheese     Leafy Green     Nut     Cocktail Party     Quick & Easy     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

  • In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
  • Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT



Endive Salad With Walnuts and Roquefort image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

2 small shallots, peeled and minced
2 tablespoons sherry vinegar
1/4 cup walnut oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6 heads endive, leaves separated, washed and dried
1/2 cup walnuts, toasted and coarsely chopped
1 ounce Roquefort, crumbled

Steps:

  • In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

  • Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
  • Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
  • Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
  • Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

CURLY ENDIVE SALAD



Curly Endive Salad image

Got this from "The Italian Country Table" where its called "Roman Salad". We enjoy it, hope you do too. I don't always use the belgian endive so I guess you don't have to either. I like to serve this with grilled meats.

Provided by Ilysse

Categories     European

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 head curly endive lettuce
2 heads Belgian endive
2 whole salted anchovies or 3 anchovies packed in oil
1 garlic clove
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil (to taste)
salt and pepper

Steps:

  • Wash greens and cut into bite sized pieces.
  • Bone anchovies if needed and mash together with the garlic with a mortar and pestle into a paste.
  • Blend in the vinegar and let sit about 5 minutes.
  • Toss the greens with the anchovy mixture.
  • Add olive oil and salt and pepper.
  • Serve immediately.

CHICORY AND ENDIVE SALAD WITH SPICY BUTTER-TOASTED WALNUTS



Chicory and Endive Salad with Spicy Butter-Toasted Walnuts image

Categories     Salad     Citrus     Leafy Green     Nut     Quick & Easy     Low/No Sugar     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 cup chopped walnuts
1 tablespoon unsalted butter
1/8 teaspoon cayenne
1 small Belgian endive
4 cups chopped chicory (curly endive; about 1/2 head)
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil

Steps:

  • In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.
  • Cut endive crosswise into thin slices and in a bowl toss with chicory, nuts, lemon juice, oil, and salt and pepper to taste.

Tips:

  • Choose fresh and crisp curly endive: Look for leaves that are a vibrant shade of green and have no signs of wilting or bruising.
  • Wash the curly endive thoroughly: Rinse the leaves under cold water to remove any dirt or debris.
  • Dry the curly endive completely: Use a salad spinner or pat the leaves dry with a clean kitchen towel to prevent the salad from becoming watery.
  • Toast the walnuts: Toasting the walnuts enhances their flavor and adds a nutty crunch to the salad.
  • Use a light and flavorful dressing: A simple vinaigrette dressing made with olive oil, vinegar, Dijon mustard, and honey is a great option for this salad.
  • Serve the salad immediately: Curly endive tends to wilt quickly, so it's best to serve the salad as soon as it's made.

Conclusion:

Curly endive and walnut salad is a delicious and healthy side dish that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. With its vibrant colors and bold flavors, this salad is sure to be a hit at your next gathering.

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