This salad is built around radicchio and Belgian endive — two bitter, crunchy chicory-family greens — tossed in a walnut oil vinaigrette with toasted walnuts and optional blue cheese. It takes 15 minutes, no cooking beyond toasting the nuts, and the dressing keeps well in the fridge, which makes it genuinely useful across several meals during the week.
Substitutions that actually work
- Walnut oil: It has a distinct nutty flavor that works well here, but a good extra-virgin olive oil is a perfectly fine swap — the dressing will be lighter and less rich.
- Red wine vinegar vs. sherry vinegar: Both work. Sherry vinegar is slightly deeper and less sharp; red wine vinegar is easier to find. Either is fine.
- Blue cheese: Strong and salty — if that’s not your crowd, crumbled goat cheese or feta keeps the creamy contrast without the intensity. Skip the garnish entirely if you’re packing this for lunch; it travels better without cheese.
- Belgian endive: If you can’t find it, thinly sliced fennel gives a similar crunch with a milder, slightly sweet flavor that pairs well with the radicchio.
The technique that matters
The dressing comes together by whisking — the Dijon mustard does the actual work of binding the oil and vinegar into something cohesive rather than separated and oily. Whisk the mustard, vinegar, honey, and garlic together first, then stream in the walnut oil slowly while whisking. If you add the oil all at once, it won’t emulsify properly and you’ll end up with a greasy, uneven coating on the leaves. The other thing worth doing: taste the dressing before it hits the greens. Radicchio and endive are already bitter, so if the dressing is too sharp, add a small extra drizzle of honey to pull it back into balance.
Mistakes to avoid
- Dressing the salad too far ahead: These greens wilt faster than romaine once dressed. If you’re serving later, keep the dressing separate and toss right before eating.
- Skipping the salt on the greens: A small pinch of salt directly on the leaves before dressing them helps soften the bitterness slightly. It makes a noticeable difference.
- Over-toasting the walnuts: Two to three minutes over medium heat is enough. Walnuts go from toasted to burnt quickly, and burnt walnut flavor is hard to miss in a light salad.
- Using wet leaves: Dry the radicchio and endive thoroughly after washing. Water left on the leaves dilutes the dressing and makes everything taste flat.
- Cutting the endive too thick: Thin wedges let the dressing coat each piece. Thick chunks stay underdressed in the middle and the bitter flavor comes through unbalanced.
Leftovers and make-ahead
The dressing keeps in a sealed jar in the fridge for up to five days — give it a good shake or re-whisk before using since it will separate. The toasted walnuts can be made in a larger batch and stored at room temperature in an airtight container for up to a week, which means they’re ready to go for other salads or grain bowls. The dressed salad itself doesn’t keep well — the leaves go limp within a couple of hours — so store the components separately if you’re planning ahead. Undressed radicchio and endive, wrapped loosely in a paper towel and kept in the fridge, stay crisp for two to three days. This setup makes it easy to pull together a fresh salad on a second or third night without any extra prep.
Radicchio and Endive Salad with Walnut Vinaigrette
Equipment
- Mixing bowl
- Whisk
- Small Skillet
- Knife
Ingredients
For the Salad:
- 1 head radicchio quartered and leaves separated
- 2 heads Belgian endive cut into thin wedges
- ¼ cup walnuts toasted and roughly chopped
- ½ cup crumbled blue cheese optional, for garnish
For the Dressing:
- ¼ cup walnut oil or high-quality extra virgin olive oil
- 2 tbsp red wine vinegar or sherry vinegar for a deeper flavor
- 1 tsp Dijon mustard smooth and strong
- 1 tsp honey for balance
- 1 clove garlic minced
- ¼ tsp salt to taste
- ¼ tsp freshly ground black pepper to taste
Instructions
- In a small skillet over medium heat, toast the walnuts for about 2-3 minutes until aromatic. Remove from heat and set aside to cool.
- In a mixing bowl, whisk together the walnut oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Arrange the radicchio and endive leaves in a large serving bowl or platter.
- Drizzle the walnut vinaigrette over the greens and toss gently to coat evenly.
- Sprinkle the toasted walnuts and crumbled blue cheese, if using, over the top.
- Serve immediately and enjoy!
Notes
- For extra depth of flavor, allow the dressing to sit for 10-15 minutes before tossing with the greens.
- You can also substitute goat cheese for a milder taste.
Nutrition
FAQ
Can I use regular olive oil instead of walnut oil?
Yes, a good extra-virgin olive oil works fine. The dressing will be a bit lighter and less nutty in flavor, but the toasted walnuts still carry that earthy note through the salad.
Is there a way to make this salad less bitter?
Soaking the sliced radicchio in cold water for 10 minutes, then drying it well, pulls out some of the bitterness before it ever hits the bowl. The honey in the dressing and the blue cheese also help balance the sharpness of the greens.
Can I make this ahead for a dinner party?
Prep everything separately and assemble right before serving. The dressing can be made up to five days ahead, the walnuts toasted a week ahead, and the greens prepped and refrigerated up to two days ahead — just don’t combine them until you’re ready to eat.
What can I serve this alongside?
It works well next to roasted chicken, grilled steak, or a simple pasta dish. The bitterness of the greens cuts through rich, fatty mains particularly well.
Can I use a different nut if I don’t have walnuts?
Pecans are the closest substitute in terms of richness and texture. Hazelnuts also work well, especially if you’re using walnut oil in the dressing — the flavors stay in the same family.
What to cook next
- Sweet and Tangy Grape Chicken Salad
- Authentic Roman Carbonara
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
- Elegant Chicken Marsala with Mushrooms and Marsala Wine
