Warm Belgian Endive and Pine Nut Salad Recipe - Allrecipes.com
Warm Belgian Endive and Pine Nut Salad Recipe
  • READY IN 24 mins

Warm Belgian Endive and Pine Nut Salad

Recipe by  

"This brilliant salad is easy to prepare, delicious, healthy and goes with anything. Traditionally French, perfect anytime of the year. This recipe is also easily expandable, as it is generally, one endive per person."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    9 mins

    24 mins


  1. In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
  2. Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
  3. In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
  4. If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2008

Who ever knew that something this simple could be so delicious? I realized at the last minute that I was out of red wine vinegar...I substituted regular white vinegar with a dash of pinot noir (no problem). I also decided to spruce it up a little bit at the end by adding a few fresh bacon bits. Will definitely try this salad again...maybe with warm bacon vinaigrette the next time?

Most Helpful Critical Review
Jul 16, 2006

What am I missing? The endive was bitter. Should I be using a particular kind of endive? Think I will try again with a great dressing I use of equal parts honey, lemon juice and olive oil. This dressing is magic over pork tenderloin, vegetables and all kinds of things. Maybe it will reduce the endive bitterness. Also rings didn't work. Everything fell apart.


46 Ratings

Mar 25, 2009

Made this last night for dinner. I tried the dressing before adding it to the pan and found it bitter (could be because I eye-balled the lemon juice) so I just added a dash of sugar. First time I've eaten endive and I will make it again! UPDATE: I had to change my four stars to five stars because my mom and I were craving this recipe so I made it again and this time measured everything exact and didn't add the sugar and everyone at home loved this recipe! Thank you for a delicious healthy recipe.

Jun 29, 2011

I was given some endive, and I had no idea what to do with it. First I just chopped some up in a salad, but I didn't like it that much. This warm version was much better! The dressing is also very tasty, but the dish is a bit rich overall, so it's good to eat in small portions.

Jan 20, 2012

This recipe is so simple, yet delicious! I added sauteed cooking pears and used a mixture of wholegrain and english mustard. It was mind blowingly delicious! Thanks so much

Mar 05, 2012

My issue with this is not so much the pine nut and endive pairing - it's a nice idea to complement the bitterness and austerity of endive with the full richness of pine nuts. The issue is the dressing, which is too sour and only highlights the bitterness in the endive. Dressing needs to be sweetened with maybe honey or maple syrup. Or alternatively, make the dressing a little creamier with a touch of yogurt. The dressing just needs to be rounded out somehow.

Feb 07, 2012

Very good when eaten immediately after cooking.

Jun 07, 2011

I grew up eating belgian endive. The dijon made it more bitter/tart and the nuts as well. I will not make this again.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 16.5 g
  • 66%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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