Marolles Endive Salad with Walnuts and Gorgonzola
A crisp, refreshing salad featuring Belgian endive, toasted walnuts, tangy Gorgonzola, and a light citrus vinaigrette, embodying the authentic folkloric charm of Brussels' Marolles district. This belgian-inspired salads (vegetarian) ready in about 22 minutes pairs heads Belgian endive, walnuts, tablespoons olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 215 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 heads Belgian endive
- 1/4 cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup Gorgonzola cheese
- 1/4 cup dried cranberries
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 7 minutes until fragrant and golden, then let cool.
- Step 2: In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Season with salt and pepper to taste.
- Step 3: Trim the ends of the endive heads and separate the leaves. Arrange the endive leaves on a large platter, then scatter toasted walnuts, crumbled Gorgonzola, and dried cranberries over the top.
- Step 4: Drizzle the dressing evenly over the salad, then toss gently with clean hands until all ingredients are coated. Serve immediately as a refreshing starter or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Marolles Endive Salad with Walnuts and Gorgonzola take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Marolles Endive Salad with Walnuts and Gorgonzola?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heads belgian endive from drying out.
Can I substitute ingredients in Marolles Endive Salad with Walnuts and Gorgonzola?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Marolles Endive Salad with Walnuts and Gorgonzola for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Marolles Endive Salad with Walnuts and Gorgonzola vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
