Traditional recipes

Endive salad

Endive salad

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Endive salad

Honey-glazed walnuts, apple, yoghurt dressing

Honey-glazed walnuts, apple, yoghurt dressing

Serves 8

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 139 7%

  • Fat 11.3g 16%

  • Saturates 1.8g 9%

  • Sugars 5.9g 7%

  • Salt 0.4g 7%

  • Protein 3.6g 7%

  • Carbs 6.5g 3%

  • Fibre 0.8g -

Of an adult's reference intake


  • 3 red endive or chicory
  • 3 white endive or chicory
  • 100 g shelled walnuts
  • 1 tablepsoon runny honey
  • ½ a clove of garlic
  • 1 quality anchovy
  • 150 g fat-free natural yoghurt
  • extra virgin olive oil
  • ½ a lemon
  • a few fresh sprigs of tarragon
  • fresh sprigs of chevril
  • fresh sprigs of flat-leaf parsley
  • 1 green apple

Recipe From

Jamie Magazine

By Jamie Oliver


  1. Snap the chicory or endive leaves apart, wash well, then spin dry.
  2. Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated.
  3. Remove from the heat and set aside to cool.
  4. For the dressing, peel the garlic and chop as finely as you can along with the anchovy.
  5. Put in a bowl with a good pinch of sea salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice.
  6. Taste to check the seasoning, then pick and finely chop the herbs and add them too.
  7. Cut the apple into matchsticks, and toss through the dressing with the endive and cooled walnuts.

Watch the video: Making an endive salad