Endive Salad with Goat Cheese

2 Reviews
100% would make this recipe again

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Ingredients

??? Belgian endive (Witloof) ???
??? radicchio (red chicory) ???
??? olive oil ???
??? apple cider vinegar ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? goat cheese, crumbled ???
??? walnuts [optional] ???

Method

  1. Rinse and dry the Belgian endive and radicchio. Leave the lettuce leaves whole then put them in a salad bowl.
  2. Pour the oil and vinegar in a small bowl. Whisk well, using a fork, until the vinaigrette is emulsified. Add salt and pepper to taste.
  3. Pour the vinaigrette over the salad, then toss well. Garnish with the crumbled cheese and the nuts (optional). Serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

150

Fat

12 g

19 %

Saturated 5.9 g
+ Trans 0 g

29 %

Cholesterol

20 mg

Sodium

140 mg

6 %

Carbohydrate

5 g

2 %

Fibre

1 g

6 %

Sugars

1 g

Net Carbs

4 g

Protein

7 g

Vitamin A

61 %

Vitamin C

10 %

Calcium

8 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Copper, Folacin, Vitamin E
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives ½
Fats 2 ½
More info
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Reviews

2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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zingiber
september 23, 2022 | I would make this recipe again

I only had normal endive, not red, so used all white. This was really good - the bitterness of the endive really complimented the creamy, mild goats cheese I used. I did include the optional walnuts and was glad I did as they added a lovely crunch and texture.

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