Dairy-Free Crisp Endive Salad with Walnut Vinaigrette
Bright, crunchy, and utterly satisfying, this Dairy-Free Crisp Endive Salad with Walnut Vinaigrette is a refreshing addition to any meal. Featuring delicately bitter endive balanced by the nutty richness of toasted walnuts and a tangy-sweet maple-infused vinaigrette, this salad is a harmonious blend of textures and flavors. The addition of finely minced red onion and fresh parsley not only brings color but also enhances the dish with sharp and herbaceous notes. Ready in just 15 minutes with no cooking required, this salad is perfect as a light starter or a vibrant side. Plus, its completely dairy-free composition makes it a crowd-pleaser for various dietary needs. Whether served immediately for peak crispness or chilled to allow the flavors to meld, this dish is sure to become a new favorite on your table. Keywords: dairy-free, endive salad, walnut vinaigrette, quick salad recipes, vegan-friendly salad.
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Ingredients
- 4 heads endive
- 0.5 cups walnuts
- 0.25 cups extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup red onion
- 0.25 cup fresh parsley
Directions
Step 1
Begin by trimming the base of each endive head and removing any wilted outer leaves.
Step 2
Slice each endive head lengthwise into quarters and then cut crosswise into bite-sized pieces.
Step 3
Place the endive slices into a large mixing bowl and set aside.
Step 4
In a small dry skillet over medium heat, toast the walnuts gently for about 5 minutes, stirring frequently until they are fragrant and slightly golden, then set aside to cool.
Step 5
Once cooled, roughly chop the toasted walnuts and add them to the endive in the mixing bowl.
Step 6
Prepare the vinaigrette by whisking together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl.
Step 7
Season the vinaigrette with salt and black pepper to taste.
Step 8
Add the finely minced red onion and chopped fresh parsley to the endive and walnuts.
Step 9
Drizzle the walnut vinaigrette over the salad, tossing gently to ensure even coating.
Step 10
Serve immediately or refrigerate for up to 1 hour to allow flavors to meld before serving.
Nutrition Facts
| Serving size | (257.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 980.2 |
| Total Fat 99.9g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 28.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1327.8mg | 0% |
| Total Carbohydrate 19.3g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 8.1g | |
| Protein 10.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.4mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 602.2mg | 0% |
Source of Calories