Pin it
This fancy French-style salad brings together the perfect mix of sharp radicchio, crunchy endives, and zesty apples with smooth Roquefort and caramel-coated nuts. The tangy Dijon dressing pulls everything together for a classy yet easy salad that'll make you feel like you're sitting at a little Paris sidewalk café without leaving home.
I whipped up this salad for friends when I needed something impressive but didn't want to spend forever cooking. They loved it so much they were asking how to make it before we even got to dessert. Now it's what I make whenever I need to wow people at dinner.
Ingredients
- 1 large head radicchio: Around ¾ pound gives you that gorgeous purple color and slightly bitter taste that works with everything else
- 2 Belgian endives: About ¾ pound adds that snap and gentle bitterness that's so typical in French cooking
- 2 Granny Smith apples: Keep the skin on for tartness and that juicy crunch, plus the green looks pretty
- 1 pound Roquefort cheese: Cut thick then broken up for that creamy richness and special blue cheese kick
- 2 cups caramelized walnuts or pecans: Adds sweet crunchiness and stops the salad from being too serious
- ¼ cup nice Champagne or white wine vinegar: Gives that zing that cuts through the strong cheese
- 3 tablespoons Dijon mustard: Go for something good like Grey Poupon for that real French touch
- Kosher salt and freshly ground black pepper: To tweak the taste just right
- ½ cup nice olive oil: Pick one you actually like the taste of since it's the base of your dressing
Step-by-Step Instructions
- Prepare the Radicchio:
- Slice the radicchio through the middle of the stem to get a flat base. Take out the core by cutting a little V at the bottom since it can be extra bitter. Slice the halves into thin strips about ⅛ inch wide, like you would for slaw. Drop the strips in a big bowl and use your fingers to loosen them up.
- Prepare the Endive:
- Cut each endive down the middle through the core. Take a sharp knife and cut out the tough core part. Hold your knife at about a 45-degree angle to make fancy strips around ¼ inch thick. This angle helps the dressing stick better. Toss these in with the radicchio.
- Slice the Apples:
- If you've got a mandoline, set it to the skinniest julienne setting. If not, just use a good knife to cut the apples into super thin matchsticks around 1/16 inch. Work fast so they don't brown, or splash with a bit of lemon juice if making ahead. Add these to your bowl of greens.
- Make the Vinaigrette:
- In a small bowl, mix the Champagne vinegar and Dijon until smooth. Add about ½ teaspoon kosher salt and ¼ teaspoon fresh black pepper. Keep mixing while slowly pouring in the olive oil until it all comes together. Give it a taste and add more salt or pepper if needed - it should be pretty zippy to stand up to those strong greens.
- Assemble the Salad:
- Pour about two-thirds of your dressing over everything in the bowl. Add the broken-up Roquefort and sweet nuts. Gently mix it all together with tongs or your hands (wear gloves) until everything's lightly coated. Add more dressing if it looks dry. Taste and sprinkle extra salt if needed. Let it sit for about 5 minutes so the flavors can blend. Serve while it's room temperature for the best taste.
Pin it
The Roquefort really makes this dish special. Once I tried using a different blue cheese when I couldn't get Roquefort and though it was still tasty, it missed that special tang from sheep's milk that makes this salad so amazing. The first time I made this for Christmas, my mother-in-law who always says she hates blue cheese actually went back for more and now asks for this salad whenever she visits us.
Make It Your Own
What's great about this fancy salad is you can switch things up. Try Bosc or Anjou pears instead of apples when they're in season. The slightly softer feel and sweet honey taste of ripe pears creates a gentler version that's perfect for springtime meals. Just make sure they aren't too soft so they don't fall apart when you toss everything together.
Storage Tips
This salad tastes best right after you put it together, but you can get stuff ready ahead of time. Fix all the parts separately and store them right - the radicchio and endive can be cut up to 24 hours early and kept in cold water in the fridge, then dried really well before using. Only slice the apples right before serving so they don't turn brown, and keep the dressing in a jar in the fridge for up to three days. Let the dressing warm up to room temp and give it a good shake before using.
The Perfect Pairing
This salad goes great with basic roasted chicken, a classic French quiche, or even a hearty beef stew. The bright tangy flavors and bitter greens cut through rich main dishes really well. If you like wine, try a crisp Sancerre or plain Chardonnay with no oak flavor - these balance the strong Roquefort and sweet nuts with their fruity taste.
Pin it
This salad mixes fancy with easy, making it perfect for company or just adding some class to any dinner.
Frequently Asked Questions
- → What cheese works instead of Roquefort?
If Roquefort isn't your thing, go for Gorgonzola dolce or Danish blue as milder options. Want even less punch? Crumbled goat cheese or feta will work too.
- → How do I caramelize the nuts?
Melt 1/2 cup sugar in a pan over medium heat until golden. Add 2 cups of walnuts, stir well, then spread on parchment to cool. Or, grab pre-made caramelized nuts to save effort.
- → Can I prepare this salad before serving?
Sure! Keep the greens chopped and chilled in water one day early. Whisk the dressing in advance. Add apples and toss everything together just before serving so it stays fresh.
- → What pairs nicely with this salad?
This dish goes great with French classics like roasted chicken, coq au vin, or beef bourguignon. Pair with fresh bread or a quiche for something lighter.
- → What can I use instead of Champagne vinegar?
White wine vinegar is your best bet. Otherwise, try apple cider or sherry vinegar for a slightly different twist to the dressing.
- → How do I stop the apple slices from turning brown?
Cut the apples just before the meal. Alternatively, toss them with some lemon juice or the dressing if prepping earlier to keep them fresh-looking.