Endive-Watercress Salad with Candied Walnuts

Name: Endive-Watercress Salad with Candied Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 larges Belgian endives—halved lengthwise, cored and cut into thirds crosswise; 8 servings Kosher salt; 2 Tbsps light brown sugar; 3 Tbsps extra-virgin olive oil; 0 teaspoons freshly ground pepper; 3 Tbsps red wine vinegar; 3 bunches watercress, large stems trimmed; 142 grams 1/2 cups walnut halves (about; 2 Tbsps walnut oil; 1 Tbsps water

You can never have too many side dish recipes, so give Endive-Watercress Salad with Candied Walnuts a try. This gluten free, fodmap friendly, and vegan recipe serves 8. One portion of this dish contains roughly 3g of protein, 20g of fat, and a total of 211 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have walnut oil, kosher salt, pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Toast the walnuts for about 8 minutes, or until lightly browned. Gently rub off any large pieces of skin and transfer the nuts to a bowl.

Ingredients you will need

Walnuts

Toast

Nuts

Dry Seasoning Rub

Equipment you will use

Bowl

Add the water and toss to moisten the nuts, then add the brown sugar and a large pinch of salt and toss to coat.

Ingredients you will need

Brown Sugar

Water

Nuts

Salt

Spread the nuts on a baking sheet lined with parchment paper.

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Spread

Nuts

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Baking Paper

Baking Sheet

Bake for about 10 minutes, stirring a few times, until the walnuts are browned and crisp.

Ingredients you will need

Walnuts

Equipment you will use

Oven

Transfer to a plate to cool.

In a small bowl, whisk the vinegar with 1/2 teaspoon each of salt and the pepper. Stir in the olive oil and walnut oil. In a large bowl, combine the endives and watercress. Just before serving, toss the salad with the dressing and scatter the walnuts over the top.

Ingredients you will need

Walnut Oil