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Citrus-Walnut Salad

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 30 mins
Yield Makes 8 servings


  • 1/2 cup walnut pieces
  • 8 heads Belgian endive (about 2 1/4 lb.)
  • 1/2 cup firmly packed fresh parsley leaves
  • Cumin-Dijon Vinaigrette
  • 2 red grapefruits, peeled and sectioned

How to Make It

  1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

  2. Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. Top with grapefruit. Serve with any remaining dressing.

Cook's Notes

Note: Total time includes vinaigrette preparation.