French Endive Slaw with Walnut Oil and Blue Cheese
A refined, crisp slaw featuring bitter Belgian endive brightened by tart Champagne vinegar and enriched with nutty walnut oil, creamy blue cheese, and toasted walnuts. This elegant side pairs beautifully with roasted poultry, rich meats, or as a composed salad base.
- Prep
- 12 min
- Cook
- 5 min
- Total
- 17 min
- Makes
- About 5 cups (serves 4 as a side)
Steps
Before you start
- Have all ingredients at room temperature or cold
- Toast walnuts just before serving to preserve their crunch
- Slice endive thinly just before dressing to prevent browning
Toast the walnuts
- Place walnut pieces in a small skillet or dry pan over medium heat.
- Toast for 3–5 minutes, stirring occasionally, until fragrant and lightly browned.
- Watch carefully to prevent burning.
- Transfer to a plate to cool.
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Ready when: Walnuts are fragrant, light golden, and toasted (not dark or burnt)
Tip: Don't skip toasting—it deepens the walnut flavor and adds crucial crunch to the finished slaw
Prepare the vinaigrette
- In a small bowl, combine minced shallot, Dijon mustard, and Champagne vinegar.
- Let sit for 1 minute to soften the shallot.
- Whisk in the walnut oil in a steady stream until emulsified.
- Season with a pinch of kosher salt and freshly ground black pepper to taste.
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Ready when: Vinaigrette is smooth, emulsified, and well-seasoned
Tip: Whisk the oil in slowly to create a proper emulsion; a pinch of mustard helps stabilize it
Slice and dress the endive
- Just before serving, halve the endive bulbs lengthwise and remove the white core from each half.
- Slice the endive crosswise into thin ribbons (about ¼ inch / 6 mm wide).
- Place in a large mixing bowl.
- Pour the vinaigrette over the endive and toss gently but thoroughly with salad spoons or tongs until every ribbon is coated.
- Season with additional salt and pepper if needed.
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Ready when: Endive is evenly coated with vinaigrette and glistening
Tip: Slice endive just before dressing to prevent browning and maintain crispness; the acid in the vinegar helps preserve color and flavor
Finish and serve
- Transfer the dressed endive to a serving bowl or individual plates.
- Scatter the cooled toasted walnuts and crumbled blue cheese over the top.
- Serve immediately at room temperature.
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Ready when: Slaw is assembled and ready to serve
Tip: Add walnuts and cheese just before serving so they stay crisp and aren't softened by the vinaigrette
Good to know
Tips
- Belgian endive is prized for its bitter, clean flavor—don't overcook or dress it too far in advance, as salt and acid will wilt it quickly
- Cold-pressed walnut oil is perishable and oxidizes quickly; store it in a cool, dark place or refrigerator and use within 3–4 months
- This slaw complements roasted duck, pan-seared salmon, grilled steak, or creamy soups beautifully
- For a composed salad, serve the slaw on a bed of butter lettuce or frisée, or alongside a grain like farro or wild rice
Make ahead
The vinaigrette can be made up to 2 hours ahead and stored at room temperature; the walnuts can be toasted 1 hour ahead and kept in an airtight container. Slice endive and assemble the slaw no more than 5 minutes before serving.
Storage & reheating
This slaw is best served fresh and does not keep well. Leftover dressed slaw will become soggy within 30 minutes; store components separately in the refrigerator (endive in a sealed container for up to 2 days, vinaigrette for up to 3 days, walnuts and cheese separately for up to 3 days) and reassemble on demand.
Substitutions
- walnut oil, cold-pressed → extra-virgin olive oil or hazelnut oil. Olive oil is milder and less nutty; hazelnut oil offers a different but complementary flavor. Both work well with blue cheese and endive.
- Champagne vinegar (or white wine vinegar) → white wine vinegar or sherry vinegar. Either provides acidity and brightness; sherry vinegar adds more depth but use 1 tbsp since it's stronger.
- blue cheese (Roquefort or Stilton), cold → Gorgonzola, aged goat cheese, or sharp Cheddar. Gorgonzola is creamier; goat cheese adds tang; Cheddar is sharper and less creamy. Each shifts the flavor profile.
- walnut pieces, raw → hazelnuts, pecans, or toasted pine nuts. Hazelnuts and pecans are similar in richness; pine nuts are lighter and more delicate. All toast and pair well with endive and blue cheese.
