Peggy Knickerbocker counts this salad—with crunchy walnuts and crispy endive and frisée—as one of her favorites. More Terrific Salads

Peggy Knickerbocker
March 2001

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the shallot with the vinegar. Add a generous pinch each of salt and pepper and let stand for 5 minutes, then whisk in the olive oil.

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  • Melt the butter in a small skillet. Add the walnuts and cook over moderately high heat, stirring, until golden and fragrant, about 5 minutes. Transfer the walnuts to paper towels, sprinkle with salt and let cool.

  • Add the endives and frisée to the dressing and toss well. Add the walnuts and cheese, toss again and serve.

Suggested Pairing

A fruity, off-dry Riesling will play off the salty, tangy cheese and echo the sweet vinaigrette in this salad. Try one from the Columbia Valley in Washington State.

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