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Photo: Aya Brackett; Styling: Amy Wilson

Belgian Endive Salad with Blue Cheese

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).

Sunset NOVEMBER 2013

  • Yield: Serves 6 to 8
  • Total: 15 Minutes


  • 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. 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.

*Find at well-stocked grocery stores.

Make ahead: Vinaigrette, up to 1 day.

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

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Belgian Endive Salad with Blue Cheese Recipe