I discovered this dish way back in 1980 at the famous Ma Maison restaurant in Los Angeles. The Chef at the time was Wolfgang Puck who went on to super-celebrity as Chef/Owner of Spago’s, as well as many other world-class eateries. It is elegant, simple, and an absolutely magical combination of tastes and aromas. The exact proportions of this recipe are not important-use your own judgment in determining exact quantities.
Endive and Walnut Salad Recipe
How to Make Endive and Walnut Salad
Check below for printable version of this Endive and Walnut Salad
Endive and Walnut Salad
- 2 to 3 Belgian endives, washed, dried, and cut crosswise into 1/2 in (1 cm) pieces
- 12 to 16 walnut halves, coarsely chopped
- 2 to 4 Tbs walnut oil
- Salt and freshly ground pepper to taste
- Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes, just until they are warm and aromatic. Combine the endive, walnut oil, salt, and pepper in a bowl and toss to coat the endive with the oil. Go easy on the salt and pepper, as they tend to mask the flavor of the walnut oil. Place on individual salad plates, and sprinkle the chopped walnuts on top. Serves 4 to 6.