This Belgian endive salad is super quick and easy to prepare. This classic vegetarian French salad is the perfect fall salad!
Belgian endive salad is one of my favorites! I love how easy and quick to prepare it is. I like to make it for lunch or dinner at home. But I also love to make it for work. I bring it in my lunch box 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.
Ingredients for this Belgian endive salad
- Belgian endive (also called chicory)
- cheese or your choice. As i can't have cow dairy, I use Ossau-Iraty ( a french sheep cheese). But you can use emmental, gruyère, cheddar or even Roquefort. Or you can omit completely.
- extra virgin olive oil
- apple cider vinegar or wine vinegar
- Optional: Dijon mustard
- Salt and pepper to taste
How to make this Belgian endive salad
Rince the endive under cold water, remove the tip that is kind of reddish.
Then 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.