I like this salad recipe, because the endive (escarole) leaves act as a “spoon” just as much as they are part of the salad itself. This iconic combination uses feta cheese, toasted walnuts, and balsamic vinegar for a delicious and different way to get those greens in. Enjoy!
Roll with escarole and get the glow.
Endives: are helpful it reducing glucose and LDL cholesterol levels. They are packed with vitamin A and beta-carotene. antioxidants that help to slow the ageing process and contribute to immunity. Escarole is also rich with other vitamins in minerals that are beneficial for skin, eye and hair health.
Walnut and Feta Endive Salad
Prep Time: 5 minutes
Keywords: vegetarian endives feta cheese walnuts balsamic
Ingredients (1 serving)
- 1 endive
- Large handful of walnuts
- 3 ounces feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinaigrette
- Dash of salt
- Dash of pepper
Toast the walnuts for 1-2 minutes or until slightly browned. Stay close to the oven — they burn quickly!
Meanwhile, pull off 5-6 outer leaves of the endive, and set the aside. Chop the rest of the endive, chucking the hard stem.
Combine the chopped endive with the cheese, which has been crumbled, and the toasted walnuts, which have been halved or slightly pieced.
In a small bowl whisk together the balsamic vinaigrette, olive oil, and salt and pepper. Pour it over the endive salad and toss thoroughly.
Serve the salad with the endive leaves to use as a scoop or spoon.