Endive, Radicchio and Walnut Salad

Belgian endive is a crisp, very pale leafy green with a slightly bitter flavor. It discolors after being cut, so prepare it no more than a half an hour in advance. This recipe is also suitable for Induction after the first two weeks.

Chef Ian Clark

  • Enlarge Thumbnail for Endive, Radicchio and Walnut Salad
    • Phases234
    • 4
    • 15 Minutes
    • 15 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 1g
    • 6g
    • 5g
    • 7g
    • 30g
    • 300


  • 3 tablespoons cider vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 1 medium head Belgian endive, cored and cut lengthwise into ΒΌ-inch slices
  • ½ small head radicchio, cored and filely shredded
  • ⅓ cup walnuts, toasted and coarsely chopped
  • ½ cup crumbled blue cheese


  1. Combine the vinegar, mustard, salt and pepper in salad bowl. Add oil a slow, steady stream, whisking until dressing thickens. This can also be done in a blender or by combining all ingredients in a jar with a tight-fitting lid and shaking vigorously.

  2. Add the endive and radicchio and toss gently to coat. Divide among four plates and top with walnuts and blue cheese.