Endive (chicory) salad

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Endive salad is one of my favorites! It is so easy and quick to prepare. I love to make it for lunch or dinner at home. But I also love it in my lunch box for lunch at work coupled with some buckwheat crepes wraps (click here to see the recipe).

Pretty much like any salad, you can either have it as a starter or a main dish.

Endive (chicory) salad

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Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Main dishes, StartersCuisine: FrenchDifficulty: Easy


Prep time




  • 1 endive (chicory)

  • 1/2 apple

  • A handful of walnuts

  • A piece of cheese (I use ossau-iraty, a sheep cheese from southwestern France, but you can use Emmental, Gruyère ou Roquefort or omit completely)

  • Salt and pepper to taste

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp apple cider vinegar or wine vinegar

  • 1/4 tsp Dijon mustard (optional)


  • Rince the endive under cold water, remove the tip that is kind of reddish and slice the endive.
  • Peel (or not, as you prefer) the half apple and cut it into pieces. Also cut the walnuts and cheese into pieces.
  • Add olive oil, vinegar and mustard. Then add salt and pepper to taste. Voilà! Serve immediately.
    Bon appétit!

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One Comment

  1. Marie-Dominique Caillet

    Très bonne petite salade hivernale


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