Salade D'Endives

This classic French salad lets Belgian endive do what it does best: deliver crisp, slightly bitter leaves that stand up to a bold dressing without wilting. Split endive halves get tossed in a Dijon mustard vinaigrette made with walnut oil and red wine vinegar, then garnished with whole walnuts and fresh tomato.

The vinaigrette is built by emulsion. Beat the Dijon, vinegar, lemon juice, salt, and pepper together first, then drizzle the walnut oil in slowly while whisking. That slow drizzle is what creates a thick, creamy dressing that clings to the endive leaves instead of sliding off into a puddle at the bottom of the bowl.

Walnut oil ties everything together. It echoes the walnut garnish and adds a toasty, slightly sweet richness you can’t get from olive or vegetable oil. It’s worth seeking out for this dish.

Pro Tips

• Store walnut oil in the refrigerator after opening. It goes rancid quickly at room temperature and will ruin the dressing.
• Toss the endive right before serving. The leaves absorb dressing fast and lose their signature crunch within minutes.
• Separate the endive into individual leaves for a more refined presentation, or leave them in halves for a rustic look.

Variations

• Crumble Roquefort or blue cheese over the salad for a richer, saltier French bistro version.
• Add thinly sliced pears for a sweet contrast to the endive’s bitterness.
• Swap red wine vinegar for sherry vinegar for a rounder, less sharp acidity.