Endive/chicory salad (gluten free, vegetarian)

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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 (gluten free, vegetarian)

5 from 1 vote
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 red 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. Crack the walnuts and cut them in small pieces then cut the cheese into pieces also.
  • Put all the ingredients in a large bowl. In a glass, prepare the dressing by mixing the mustard, olive oil, vinegar, salt and pepper then pour it over the endive salad. Mix the salad to make sure it is well coated with dressing. Voilà! Serve immediately.
    Bon appétit!

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One Comment

  1. Marie-Dominique Caillet

    Très bonne petite salade hivernale


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