RECIPE

© Matthew Hranek

Endive-Watercress Salad with Candied Walnuts

• Recipe by Joseph Keller and Thomas Keller

Ingredients

1. 1 1/2 cups walnut halves (about 5 ounces)
2. 1/2 tablespoon water
3. 2 tablespoons light brown sugar
4. Kosher salt
5. 3 tablespoons red wine vinegar
6. 1/4 teaspoon freshly ground pepper
7. 3 tablespoons extra-virgin olive oil
8. 2 tablespoons walnut oil
9. 4 large Belgian endives—halved lengthwise, cored and cut into thirds crosswise
10. 3 bunches of watercress, large stems trimmed

Directions

1. Preheat the oven to 350°. Toast the walnuts for about 8 minutes, or until lightly browned. Gently rub off any large pieces of skin and transfer the nuts to a bowl. Add the water and toss to moisten the nuts, then add the brown sugar and a large pinch of salt and toss to coat.
2. Spread the nuts on a baking sheet lined with parchment paper. Bake for about 10 minutes, stirring a few times, until the walnuts are browned and crisp. Transfer to a plate to cool. 
3. In a small bowl, whisk the vinegar with 1/2 teaspoon each of salt and the pepper. Stir in the olive oil and walnut oil. In a large bowl, combine the endives and watercress. Just before serving, toss the salad with the dressing and scatter the walnuts over the top.