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Belgian Endive Salad with Blue Cheese

Photo: Aya Brackett; Styling: Amy Wilson
Total time 15 mins
Yield Serves 6 to 8
At the end of a holiday dinner, cookbook author Deborah Madison likes to serve a big refreshing salad, passed around at the table. This one is based on a recipe in her her book Vegetable Literacy (Ten Speed Press, 2013).


  • 2 tablespoons finely diced shallot (about 1 medium)
  • About 1/4 tsp. sea salt, divided
  • 1 tablespoon aged sherry or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 to 4 tbsp. roasted walnut oil* or olive oil
  • 4 heads Belgian endive, separated into leaves; or 1 large head radicchio, quartered and sliced very thinly crosswise
  • 1 to 2 tbsp. snipped chives
  • About 1/2 cup crumbled blue cheese

Nutrition Information

  • calories 90
  • caloriesfromfat 83 %
  • protein 2.1 g
  • fat 8.4 g
  • satfat 2.1 g
  • carbohydrate 2 g
  • fiber 0.8 g
  • sodium 181 mg
  • cholesterol 6.3 mg

How to Make It

  1. Combine shallot, salt, and vinegar in a bowl and let stand 10 minutes. Whisk in mustard and 3 tbsp. oil and taste. If the vinaigrette is too sharp, whisk in more oil.

  2. Toss endive gently with vinaigrette and chives. Arrange leaves in a large bowl or on a platter, sprinkling in blue cheese as you go so it's evenly distributed.

  3. *Find at well-stocked grocery stores.

  4. Make ahead: Vinaigrette, up to 1 day.