Salads
Salade de Chicons aux Noix
Ingredients
- - 4 heads Belgian endive (chicons) (4 heads)
- - 60 g Walnut halves, toasted (1/2 cup)
- - 15 g Dijon mustard (1 tbsp)
- - 20 ml Red wine vinegar (4 tsp)
- - 45 ml Walnut oil (3 tbsp)
- - 10 g Honey (2 tsp)
- - 60 g Belgian blue cheese, crumbled (optional) (1/2 cup)
Method
- Trim the base of each endive and remove any damaged outer leaves. Slice crosswise into 1cm (1/2 inch) ribbons, or separate into whole leaves for a more elegant presentation.
- Whisk together the mustard, vinegar and honey, then slowly whisk in the walnut oil to form an emulsified dressing.
- Toss the endive with the dressing just before serving to prevent wilting.
- Scatter over the toasted walnuts and crumbled blue cheese if using.
- Serve immediately as a crisp, refreshing starter or side salad.
Introduction: Belgian endive (chicon) was first cultivated by accident in the 1830s near Schaerbeek, and remains one of
the country's proudest culinary exports.
Cultural Background: Belgian endive (chicon) was first cultivated by accident in the 1830s near Schaerbeek, and remains one of
the country's proudest culinary exports. This crisp, slightly bitter salad pairs raw endive with walnuts and a
mustard vinaigrette, balancing bitterness with crunch and sweetness.
Tips: Dress the endive only just before serving — it releases liquid and softens quickly once dressed. Toasting the walnuts briefly in a dry pan brings out their flavour significantly.
Variations: Add thin slices of apple or pear for extra sweetness. Omit cheese for a vegan version, or use a plant-based blue-style cheese.
Vegetarian/Vegan: Naturally vegetarian; a vegan variation without cheese is included above.
Storage: Best assembled fresh; components can be prepped separately and refrigerated up to 1 day ahead.
Reheating: Served cold; not reheated.
Nutrition: Per serving: approx. 190 kcal, 5g protein, 16g fat, 8g carbohydrate, 6g sugar.
FAQs:
Q: How do I reduce the bitterness of the endive?
A: Removing the small conical core at the base of each head reduces bitterness noticeably.
Q: Can I use a different nut?
A: Toasted hazelnuts also work very well as a Belgian alternative to walnuts.