Crisp salad with chicories and hazelnuts

Salade croquante aux endives et aux noisettes

Portions : 8 | Preparation time : 20 min


  • 1 tbsp of mustard
  • 3 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 2 tablespoons hazelnut oil or walnut
  • 1 tbsp maple syrup
  • 1 romaine lettuce, shredded
  • 4 endives, cut in half on the length, the heart removed and cut into slices
  • 1/2 red onion cut in half and then into thin strips
  • 8 radishes cut into thin slices
  • 1/3 cup toasted hazelnuts, coarsely chopped
  • salt and pepper


  1. In a large bowl, combine the mustard, vinegar, oil and maple syrup. Season with salt and pepper. Add the lettuce, endive, onion, and radish (salad will keep until the next day in a refrigerator).
  2. At the time of serving, mix gently to coat the ingredients with dressing. Sprinkle with the hazelnuts.
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