Belgian Endive Salad with Blue Cheese

Photo: Aya Brackett; Styling: Amy Wilson

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).

Yield: Serves 6 to 8
Recipe from Sunset

More From Sunset

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 83%
  • Protein: 2.1g
  • Fat: 8.4g
  • Saturated fat: 2.1g
  • Carbohydrate: 2g
  • Fiber: 0.8g
  • Sodium: 181mg
  • Cholesterol: 6.3mg


  • 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


  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Belgian Endive Salad with Blue Cheese Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy