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Endive Salad overhead on oval plate
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5 from 2 votes

Endive Salad with Orange and Walnuts

This Endive Salad is tossed in an orange vinaigrette and tossed with Pecorino-Romano, toasted walnuts and fresh orange segments. This salad is inspired by the famous endive salad at Estela restaurant in New York.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Salad
Cuisine: American
Servings: 2
Calories: 250kcal
Cost: $9



  • 1 cup walnuts (roughly chopped)
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt + black pepper
  • Pinch of crushed red pepper flakes


  • 2 clove of garlic (peeled)
  • 2 anchovy fillets
  • 1/4 cup extra-virgin olive oil
  • Juice from 1/2 naval orange
  • Juice from 1/2 lemon
  • Kosher salt + black pepper


  • 4 endives (ends trimmed, leaves separated and washed and dried)
  • 2 ounces Pecorino-Romano (shaved or grated)
  • 1/2 naval orange (segmented)


To Toast the Walnuts:

  • In a skillet, set over medium heat, add the olive oil, walnuts and add a few pinches of kosher salt, a couple rounds of freshly ground pepper and a pinch of crushed red pepper. Toss until fragrant and toasted, about 4 to 5 minutes. Remove from heat and allow to cool to room temperature.

To Make the Dressing:

  • On a cutting board, mince up the garlic cloves and begin to mash it with the back of your knife. Add the anchovy fillets and mince those up and using the back of your knife, make a paste with the two of them together. Scoop them up off the cutting board and place them in a large bowl. Pour in the olive oil, juice from 1/2 orange and juice from 1/2 lemon. Add a few pinches of kosher salt and some black pepper. Whisk it until smooth. Give it a taste and adjust the seasoning to your liking.

To Assemble the Salad:

  • Add the endive leaves to the bowl and toss with the dressing. Give one a taste and adjust the seasoning to your liking. Add the cheese, toasted walnuts and toss once more.
  • Transfer to a serving plate. Arrange more cheese on top and some more black pepper.


Tips and Tricks

  • This salad dressing can be made up to two days ahead. The salad uses 1/2 naval orange for the dressing and then the segments from the other half are used on top of the salad.
  • If you want to add croutons, you can do that. I would toast them in the oven with some olive oil and salt and pepper.
  • Endive is usually in season from September through May. I found purple and yellow endive.
  • If you want to use other forms of chicory for this salad, I bet it would be delicious.


Calories: 250kcal | Carbohydrates: 13g | Protein: 20g | Fat: 77g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 348mg | Potassium: 522mg | Fiber: 7g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 4mg | Calcium: 385mg | Iron: 2mg