Endive Salad With Toasted Nuts

Total Time
Prep 10 mins
Cook 5 mins

This beautifully arranged salad is easy to prepare and a snap to serve.

Ingredients Nutrition


  1. To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
  2. Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
  3. Dry with a clean tea towel.
  4. If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
  5. Whisk olive oil with vinegar, garlic, salt and pepper.
  6. Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
  7. Vinaigrette becomes cloudy when cold.
  8. When ready to serve, let vinaigrette come to room temperature.
  9. Arrange endive on individual plates.
  10. Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.
Most Helpful

Wordeful salad! The combination of endive and hazelnuts is excellent! I really loved it, balsamic is always my favorite in any salad. Its a simple but so elegant salad. A keeper. Thanks so much Lorrie!

katia January 23, 2008

This was so good! Simple and satisfying. Thanks Lorrie! Made for Photo Tag.

Sharon123 January 11, 2008