← Back to Search Results
Napa Valley, New American
Endive Salad with Red Grapes, Pecans and Blue Cheese

Photo by: Joseph De Leo
Comments: 1
 

Recipe

When a meal is too rich to end with a full-scale cheese platter, I might serve salad tossed with a little cheese instead. Here’s a favorite combination, a winter salad that delivers bitter and sweet, creamy and crunchy, in one mouthful. This pretty mix would also make an appealing light lunch.

Yield: Serves 4

Ingredients

  • 3 tablespoons walnut oil
  • 1 tablespoon white wine vinegar, or more as needed
  • 1 shallot, minced
  • Salt
  • Freshly ground black pepper
  • ½ cup pecans
  • 3 Belgian endives
  • 1 bunch (about 6 ounces) watercress, about 3 loosely packed cups
  • 1/3 pound seedless red grapes, halved
  • 3 to 4 ounces Roquefort or other blue cheese

Directions

In a small bowl, whisk together the walnut oil, 1 tablespoon wine vinegar, shallot, and salt and pepper to taste. Let stand for 30 minutes to allow the shallot flavor to mellow. Taste and adjust the balance as needed.

Preheat oven to 325°F. Toast pecans on a baking sheet until fragrant and nutty, about 15 minutes. Let cool. By hand, break the pecans in half.

Cut each endive in half lengthwise and remove the core. Slice crosswise at 1-inch intervals.

In a large salad bowl, combine the endive, watercress, grapes, and pecans. Add enough of the dressing to coat the greens lightly; you may not need it all. Add the cheese, crumbling it by hand. Toss gently. Taste and adjust the seasoning. Divide among 4 salad plates or serve from the bowl.


© 2000 Janet Fletcher
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

374kcal (19%)
395mg (40%)
41mg (68%)
517mcg RAE (17%)
1506mg
88mg
13g
7g
14g
23g
21mg (7%)
783mg (33%)
7g (36%)
28g (43%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ingmarie

    01.24.13 Flag comment

    I likeall the things in this salad so I am going to eat this for my dinner tonight..
    I also like the way the nutrition table is set up with both weights and %.
    Thanks

 

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
new-american-table New American Table
by Marcus Samuelsson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-new-way-to-cook A New Way to Cook
by Sally Schneider
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
good-to-the-grain Good to the Grain
by Kim Boyce
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?