Cold Endive Salad with Walnuts and Fresh Dressing

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at

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What is endive? Is it an alien food only available in the French Alps? Is it the cousin of radicchio? There’s Google for those questions, but I can tell you that endive tastes sweet, almost nutty, and yet a little bitter. This recipe, adapted from Gabrielle Hamilton of Prune via Food52, plays up another feature of endive: its incredible crispness. Soaking endive in crushed ice results in an icy, crunchy delight – totally satisfying and unique as either an entrée or a side dish.

The Magic Bullet does double duty here, crushing the ice for easy melting and making a delicious dressing out of lemon, anchovies and a lot of fresh garlic (a bit like fresh Caesar). Snappy snappy snappy, delicious delicious delicious! I play up the nuttiness by adding toasted walnuts and a soft-boiled egg, because that’s just delicious.





Cold Endive Salad with Walnuts and Fresh Dressing


  • Handful of endive (about half to a pound), ends trimmed and discarded, then sliced
  • 4 cloves garlic, peeled
  • juice of 1 lemon
  • 1 tin anchovies
  • ¼ cup olive oil
  • ½ cup walnuts, tossed in olive oil
  • 1 cup ice


  1. Blend ice in Magic Bullet until crushed. Put endive in big bowl and pour ice on top.
  2. Blend the garlic, then add the lemon juice and the anchovies and blend. Add the olive oil and pulse a few times.
  3. Microwave the walnuts for one minute in a microwave-safe bowl.
  4. Mix up the walnuts, endive, and dressing in a bowl (do not discard ice water, which will thin the sauce). Serve with a soft-boiled egg if you like.