Best 3 Belgian Endive And Walnut Salad Insalata Belga E Noci Recipes

In the realm of salads, Belgian endive and walnut salad stands out as a symphony of flavors and textures. Originating from the culinary traditions of Belgium, this dish showcases the unique bitterness of endives, the nutty crunch of walnuts, and a delightful interplay of sweet and tangy dressing. This article presents a collection of Belgian endive and walnut salad recipes, each offering a distinct take on this classic dish. From a simple yet elegant variation featuring roasted walnuts and a honey-mustard dressing, to a more elaborate version with blue cheese, pancetta, and a balsamic vinaigrette, there's a recipe here to suit every palate. Additionally, a vegetarian-friendly option replaces pancetta with crispy tempeh, catering to diverse dietary preferences. Whether you're seeking a light and refreshing lunch or a sophisticated side dish for your next dinner party, these Belgian endive and walnut salad recipes are sure to impress.

Let's cook with our recipes!

BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS

Baked Belgian Endive with Pecorino and Walnuts image

Categories Cheese Nut Vegetable Appetizer Side Bake Winter Endive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8 (first course or side dish)

Number Of Ingredients 4

Ingredients

2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
1/4 cup extra-virgin olive oil
1/4 cup walnuts, coarsely chopped
1/3 cup freshly grated Pecorino Romano cheese

Steps:

Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

BEET AND ENDIVE SALAD WITH WALNUTS

Beet and Endive Salad with Walnuts image

This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

Steps:

Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

Seared Belgian Endive With Walnut Gremolata image

The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, snack, vegetables, side dish

Time 10m

Yield 4 side servings

Number Of Ingredients 10

Ingredients

1/4 cup finely chopped walnuts (about 1 ounce)
2 tablespoons finely chopped parsley
2 teaspoons finely chopped lemon zest (from 1 lemon)
1/4 teaspoon fleur de sel
1 small garlic clove, finely minced (optional)
1 tablespoon extra-virgin olive oil
4 good-size heads Belgian endive, bottoms trimmed, cut in half lengthwise
Kosher salt
Black pepper
1 tablespoon walnut oil

Steps:

To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams

Tips:

To select the best Belgian endives, look for those that are firm, heavy, and have tightly closed leaves.
To properly clean Belgian endives, remove any wilted or damaged outer leaves. Then, cut off the root end and slice the endive lengthwise into thin strips.
To make the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. You can also add a touch of honey or maple syrup for a sweeter dressing.
To toast the walnuts, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until they are fragrant and golden brown.
To assemble the salad, combine the Belgian endives, walnuts, and crumbled blue cheese in a bowl. Drizzle with the dressing and toss to coat.

Conclusion:

Belgian endive and walnut salad is a delicious and healthy dish that is perfect for any occasion. It is a great way to get your daily dose of fruits and vegetables, and it is also a good source of fiber and protein. The combination of flavors and textures in this salad is sure to please everyone at your table. So next time you are looking for a light and refreshing salad, give this Belgian endive and walnut salad a try. You won't be disappointed!