Serves a Crowd

Roasted Endive with Walnut Vinaigrette

October  8, 2013
6 Ratings
Photo by James Ransom
  • Serves 8
Author Notes

I love how the sweetness of the walnut vinaigrette plays off the bitterness of the endive. This would be a beautiful accompaniment roast chicken or duck at your next dinner party. —Sarah Fioritto

Test Kitchen Notes

WHO: Sarah Fioritto is a restaurant server, food blogger, and avid home cook living in Minneapolis.
WHAT: A dinner party-worthy side dish that's simple and quick.
HOW: Roast your endive, make your vinaigrette. Drizzle and serve.
WHY WE LOVE IT: We love how the bitterness of the endive gets tamed by the hot oven; it gets mellow and soft and caramelized, a perfect counterpoint to the tart, nutty vinaigrette. Not only does it look elegant, it tastes great at room temperature too -- making it perfect for entertaining. —The Editors

What You'll Need
  • For the Roasted Endive
  • 12 Belgian endives
  • Olive oil
  • Kosher salt
  • For the Walnut Vinaigrette
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 6 tablespoons walnut oil
  • 1/4 cup chopped walnuts, toasted
  • Kosher salt & freshly ground black pepper
  1. Preheat oven to 400°F.
  2. Trim the bottoms of the endive and cut each one in half, lengthwise. Place on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
  3. Meanwhile, make the vinaigrette. In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil, creating an emulsification. Stir in the toasted walnuts. Taste. Season with salt and pepper, to taste.
  4. Transfer the endive to a serving platter and spoon some of the vinaigrette over the top. Any remaining vinaigrette can be passed at the table or saved to dress a salad.

See what other Food52ers are saying.

  • yeast lady
    yeast lady
  • EmilyNunn
  • Sarah Fioritto
    Sarah Fioritto
  • Katherine Ellison
    Katherine Ellison

8 Reviews

Katherine E. August 11, 2018
Quite tasty! I substituted macadamia nuts and oil... and the results were amazing!!
Diane E. April 1, 2017
Just made this tonight. Didn't have walnut oil so used olive. Delicious even with the substitution. Next time will have some walnut oil on hand. This will become a favorite go to veggie!
yeast L. March 31, 2014
Thanks for the recipe. Looks totally wonderful! Would this be good finger food to pass around? Or too messy?
Sarah F. April 1, 2014
Between the soft-ish roasted endive and the vinaigrette, I think it would probably be too messy for most to enjoy with their fingers.
Tereza March 25, 2014
This looks so yummy!
EmilyNunn January 22, 2014
Sarah F. January 8, 2014
They might get a little softer, but I think they would otherwise be fine. I would reheat them or at least bring them to room temperature before serving and be sure the vinaigrette is at room temperature also.
Girlfromipanema January 8, 2014
Would this be okay to store in the fridge overnight?