Endive Salad with Toasted Walnuts and Breadcrumbs

Health score
13%
Endive Salad with Toasted Walnuts and Breadcrumbs
45 min.
4
478kcal

Suggestions


Discover the delightful flavors of our Endive Salad with Toasted Walnuts and Breadcrumbs, a perfect addition to any meal or a stand-alone snack that will impress your guests. This vibrant salad combines the crisp, slightly bitter taste of endive with the rich, nutty crunch of toasted walnuts, creating a harmonious balance that tantalizes the taste buds. The addition of anchovies and a zesty vinaigrette elevates the dish, infusing it with a savory depth that is simply irresistible.

Ready in just 45 minutes, this recipe serves four and is ideal for a variety of occasions, whether as a side dish, antipasti, or a starter. The combination of fresh ingredients, including the creamy Taleggio cheese and the sharp Pecorino, adds layers of flavor and texture that make each bite a delightful experience. With a caloric breakdown that emphasizes healthy fats and protein, this salad not only satisfies your cravings but also nourishes your body.

Perfect for entertaining or a cozy night in, our Endive Salad with Toasted Walnuts and Breadcrumbs is sure to become a favorite in your culinary repertoire. So gather your ingredients and get ready to impress with this elegant yet simple dish that celebrates the beauty of fresh produce and wholesome flavors!

Ingredients

  • fillet anchovy packed in oil, drained, finely chopped
  •  belgian endive thick sliced
  • servings pepper black freshly ground
  • cup breadcrumbs fresh
  •  garlic clove finely grated
  • servings kosher salt 
  • tablespoons olive oil divided
  • tablespoons orange juice fresh
  • teaspoon orange zest finely grated
  • 0.3 cup pecorino cheese 
  • tablespoons red wine vinegar 
  • ounces taleggio cheese cut into 1/2" pieces ( 1/4 cup)
  • 0.5 cup walnuts raw
  • tablespoon balsamic vinegar 

Equipment

  • baking sheet
  • oven

Directions

  1. Preheat oven to 350°F. Toast walnuts on arimmed baking sheet, tossing occasionally,until fragrant and slightly darker, 8–10minutes.
  2. Let cool.
  3. Toss breadcrumbs with 2 tablespoons oil on aclean rimmed baking sheet; season withsalt.
  4. Bake, tossing once, until golden brownand crisp, 12–15 minutes; let cool.
  5. Mix anchovies, garlic, red wine vinegar,and remaining 4 tablespoons oil in a mediumbowl just to combine; season with salt andpepper.
  6. Add toasted walnuts, breadcrumbs,Taleggio, and Pecorino and toss to combine.
  7. Toss endive, orange zest, orange juice,and white wine vinegar in another mediumbowl; season with salt and pepper.
  8. Divide walnut mixture among plates andtop with endive salad.
  9. DO AHEAD: Vinaigrette can be made1 day ahead; cover and chill. Walnuts andbreadcrumbs can be toasted 1 day ahead;store airtight at room temperature.

Nutrition Facts

Calories478kcal
Protein9.67%
Fat69.16%
Carbs21.17%

Properties

Glycemic Index
52.75
Glycemic Load
1.14
Inflammation Score
-5
Nutrition Score
13.032173849318%

Flavonoids

Cyanidin
0.4mg
Eriodictyol
0.01mg
Hesperetin
1.02mg
Naringenin
0.18mg
Apigenin
0.02mg
Luteolin
0.03mg
Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:477.54kcal
23.88%
Fat:37.47g
57.64%
Saturated Fat:7.79g
48.68%
Carbohydrates:25.81g
8.6%
Net Carbohydrates:21.86g
7.95%
Sugar:3.42g
3.8%
Cholesterol:20.1mg
6.7%
Sodium:641.25mg
27.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.79g
23.57%
Manganese:0.84mg
42.01%
Vitamin B1:0.36mg
23.88%
Calcium:228.14mg
22.81%
Vitamin E:3.19mg
21.28%
Copper:0.35mg
17.42%
Phosphorus:167.61mg
16.76%
Folate:66.37µg
16.59%
Fiber:3.95g
15.8%
Selenium:10.12µg
14.45%
Vitamin K:15.15µg
14.42%
Vitamin B3:2.65mg
13.25%
Iron:2.26mg
12.56%
Magnesium:46.41mg
11.6%
Vitamin B2:0.18mg
10.73%
Vitamin C:6.88mg
8.33%
Potassium:279.99mg
8%
Vitamin B6:0.16mg
7.92%
Zinc:1.18mg
7.86%
Vitamin A:342.35IU
6.85%
Vitamin B5:0.39mg
3.86%
Vitamin B12:0.19µg
3.15%
Source:Epicurious