Endive Salad with Goat Cheese

2 Reviews
100% would make this recipe again

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Preparation : 15 min
150 calories/serving


1 Belgian endive (Witloof) 150 g
1 radicchio (red chicory) 300 g
2 tbsp olive oil 30 mL
1 tbsp apple cider vinegar 15 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
100 g goat cheese, crumbled
2 tbsp walnuts [optional] 12 g


  1. Rinse and dry the Belgian endive and radicchio. Leave the lettuce leaves whole then put them in a salad bowl.
  2. Pour the oil and vinegar in a small bowl. Whisk well, using a fork, until the vinaigrette is emulsified. Add salt and pepper to taste.
  3. Pour the vinaigrette over the salad, then toss well. Garnish with the crumbled cheese and the nuts (optional). Serve.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




12 g

19 %

Saturated 5.9 g
+ Trans 0 g

29 %


20 mg


140 mg

6 %


5 g

2 %


1 g

6 %


1 g

Net Carbs

4 g


7 g

Vitamin A

61 %

Vitamin C

10 %


8 %


7 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Copper, Folacin, Vitamin E
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin C, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives ½
Fats 2 ½

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2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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september 23, 2022 | I would make this recipe again

I only had normal endive, not red, so used all white. This was really good - the bitterness of the endive really complimented the creamy, mild goats cheese I used. I did include the optional walnuts and was glad I did as they added a lovely crunch and texture.

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