Salade de pommes et endives – chicory, apple and walnut salad Recipe
This crunchy salad combines slightly bitter chicory, sweet apple, walnuts and a simple mustard-and-honey dressing. In France it’s often served in winter as a fresh side to heavier dishes or as a light dinner with a piece of cheese. The flavours are a bit like the classic apple-and-celery pairing, but chicory adds a pleasant, delicate bitterness.
Prep Time
15 min
Total Time
15 min
Servings
2
Ingredients
- chicory chicory heads, white or slightly yellow - 3 piece
- apple crisp, sweet-and-tart - 1 piece
- walnuts roughly chopped - 30 g
- blue cheese e.g. Roquefort, crumbled, optional - 40 g
- Dijon mustard - 1 teaspoon
- honey - 1 teaspoon
- white wine vinegar - 1.5 tablespoon
- olive oil - 3 tablespoon
- salt a pinch for the dressing
- black pepper to taste
Main Ingredient:
chicory
Preparation
- Rinse the chicory, trim the ends and cut in half lengthwise, then slice crosswise into strips about 1 cm wide; if the core is very hard and quite bitter, you can cut it out.
- Wash the apple, remove the core and slice thinly or cut into matchsticks; if you don’t want it to brown, you can sprinkle it with a little lemon juice.
- Lightly toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring, until they become fragrant and lightly golden, then set aside to cool.
- In a small bowl mix the mustard, honey, vinegar and a pinch of salt, then slowly pour in the olive oil, whisking constantly until the dressing is smooth and slightly thickened.
- Put the sliced chicory and apple into a large bowl, pour over the dressing and gently toss so all the pieces are lightly coated.
- Add the toasted walnuts and, if using, the crumbled blue cheese, and either mix gently or simply sprinkle on top if you prefer a more decorative look.
- Finish with freshly ground black pepper and serve immediately, before the chicory softens.
- tips": { "storage": "You can prepare the dressing in advance and keep it in the fridge for up to 3 days, then mix it with the chicory and apple just before serving.", "serving": "Serve as a starter before a hot main course or as a light dinner with a slice of wholegrain bread. It pairs well with roast poultry or fish.", "variations": [ "Instead of blue cheese, use goat’s cheese or omit the cheese altogether if you want a lighter salad.", "Add a few pomegranate seeds or dried cranberries for extra sweetness and colour.", "Replace part of the olive oil with walnut oil to boost the nutty flavour." ] }, "leftovers": { "notes": "The salad tastes best freshly made, as chicory and apple lose their crunch over time. If you have leftovers, store them in an airtight container in the fridge and eat within a few hours; the dressing can be kept separately for up to 3 days." }, "tags": [ "salad", "chicory", "light-dinner", "side-dish" ], "whySpecial": "A classic French winter salad that balances sweetness, bitterness and crunch in a very simple way, with ingredients that are easy to find.", "authorTips": "Choose firm, pale chicory heads – very green ones are usually more bitter. If you find the taste too strong, soak the sliced chicory briefly in cold water and dry it well before dressing.", "servingSuggestions": "Serve on a large platter so the colours and textures are visible, and add a small cheese board on the side for a complete light supper.", "personalNote": "I like to keep the dressing slightly sharper in this salad – the acidity lifts the bitterness of the chicory and makes the apple taste even sweeter.", "seoKeywords": [ "chicory apple salad", "french chicory salad", "endive and walnut salad", "winter salad recipe", "easy salad with blue cheese" ] }, { "recipeId": "69829ab4d79f7d0504fc87af", "language": "EN", "slug": "creamy-ham-and-cheese-pasta-bake", "title": "Gratin de pâtes au jambon – baked pasta with ham and cheese", "description": "This French pasta bake in a creamy cheese sauce with pieces of ham is a typical quick family dinner. For French children it’s a bit like noodles with cheese – simple, filling and very cheesy. The top of the bake is golden and slightly crisp, while inside you find soft pasta in a rich sauce.", "ingredients": [ { "name": "pasta", "variant": "short, e.g. fusilli, penne", "unit": "g", "alternatives": [] }, { "name": "cooked ham", "variant": "cut into strips or cubes", "unit": "g", "alternatives": [] }, { "name": "yellow cheese", "variant": "grated, good melting cheese", "unit": "g", "alternatives": [] }, { "name": "milk", "variant": "", "unit": "ml", "alternatives": [] }, { "name": "30% cream", "variant": "", "unit": "ml", "alternatives": [] }, { "name": "butter", "variant": "", "unit": "g", "alternatives": [] }, { "name": "wheat flour", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "Dijon mustard", "variant": "optional, for the sauce", "unit": "teaspoon", "alternatives": [] }, { "name": "nutmeg", "variant": "grated, optional", "unit": "teaspoon", "alternatives": [] }, { "name": "salt", "variant": "for cooking the pasta and for the sauce", "unit": "", "alternatives": [] }, { "name": "black pepper", "variant": "to taste", "unit": "", "alternatives": [] } ], "steps": [ "Cook the pasta in plenty of salted water for 1–2 minutes less than the time stated on the packet so it stays slightly firm; drain and set aside.", "In a saucepan melt the butter over medium heat, add the flour and stir for 1–2 minutes until a smooth paste forms and foams lightly, but does not brown.", "Gradually pour in the milk, whisking vigorously to avoid lumps, and cook for 3–4 minutes until the sauce thickens to the consistency of a thin custard.", "Add the cream, mustard, nutmeg, a pinch of salt and pepper, stir and cook for another 1–2 minutes.", "Add about 2/3 of the grated cheese, stirring until it has completely melted and the sauce is smooth and very cheesy; taste and adjust the seasoning if needed.", "Transfer the cooked pasta to a large bowl, add the chopped ham and pour over the hot cheese sauce, mixing thoroughly but gently.", "Tip everything into a greased ovenproof dish, smooth the top and sprinkle with the remaining cheese.", "Bake in an oven preheated to 190°C for 15–20 minutes, until the cheese on top has melted and is nicely browned.", "After removing from the oven, leave the bake to stand for 5–10 minutes so it firms up slightly and is easier to cut and serve." ], "tips": { "storage": "If you plan to freeze the bake, cook it a little less so it is only lightly browned, and finish browning the cheese on top after defrosting.", "serving": "Serve with a simple green salad with vinaigrette to cut through the rich, cheesy flavour. It’s a great dish for a cold evening or when the kids come home from school.", "variations": [ "Add a handful of frozen peas or corn to the pasta before mixing with the sauce.", "Replace part of the cheese with Parmesan for a stronger flavour.", "Instead of ham, use fried bacon or keep it meat-free by adding more vegetables." ] }, "leftovers": { "notes": "Store leftover pasta bake covered in the fridge for up to 2 days. Reheat in the oven, covered with foil so it doesn’t dry out, or in the microwave, adding a splash of milk or cream if needed to loosen the sauce." }, "tags": [ "pasta", "casserole", "kid-friendly-dinner", "comfort-food" ], "whySpecial": "A family-friendly French classic that turns simple pantry ingredients into a creamy, comforting bake with a golden, cheesy crust.", "authorTips": "Undercook the pasta slightly – it will finish cooking in the oven and keep a better texture. If the sauce seems too thick before baking, loosen it with a little extra milk so the bake doesn’t dry out.", "servingSuggestions": "Serve straight from the oven in the baking dish, with a big bowl of salad and some crusty bread to mop up the sauce.", "personalNote": "I like to add a touch of mustard and nutmeg – they give the sauce a subtle depth that makes it taste like something from a French bistro, even though it’s very simple.", "seoKeywords": [ "ham and cheese pasta bake", "french pasta gratin", "creamy pasta casserole", "easy family dinner", "kid friendly pasta recipe" ] }, { "recipeId": "69829ab4d79f7d0504fc87b0", "language": "EN", "slug": "french-tomato-and-mozzarella-salad-with-mustard-dressing", "title": "Salade de tomates et mozzarella à la française – tomato and mozzarella salad with mustard dressing", "description": "This is the French answer to Italian caprese: tomatoes and mozzarella, but instead of just olive oil there’s a punchy dressing with Dijon mustard and wine vinegar. This salad often appears on French tables in summer as a starter or light dinner. The flavour is more assertive than the classic version, which makes it a great match for baguette and a glass of wine.", "ingredients": [ { "name": "tomatoes", "variant": "ripe, meaty", "unit": "piece", "alternatives": [] }, { "name": "mozzarella", "variant": "ball, drained", "unit": "g", "alternatives": [] }, { "name": "red onion", "variant": "sliced into very thin slivers", "unit": "piece", "alternatives": [] }, { "name": "fresh basil", "variant": "leaves", "unit": "handful", "alternatives": [] }, { "name": "Dijon mustard", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "white wine vinegar", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "olive oil", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "honey", "variant": "optional, to soften the flavour", "unit": "teaspoon", "alternatives": [] }, { "name": "salt", "variant": "to taste", "unit": "", "alternatives": [] }, { "name": "black pepper", "variant": "freshly ground, to taste", "unit": "", "alternatives": [] } ], "steps": [ "Wash the tomatoes and cut them into thick slices or larger wedges, depending on their size.", "Drain the mozzarella and cut it into slices or tear it into smaller pieces with your fingers.", "Slice the onion into very thin slivers so it doesn’t overpower the salad.", "In a small bowl mix the mustard, vinegar, honey and a pinch of salt, then slowly pour in the olive oil, whisking constantly until the dressing is smooth and slightly thickened.", "On a plate or in a bowl arrange the tomato and mozzarella slices alternately, tucking the thin onion slivers between them.", "Drizzle everything with the mustard dressing, sprinkle with freshly ground pepper and basil leaves torn into smaller pieces.", "Leave the salad to stand at room temperature for 5–10 minutes so the flavours meld and the tomatoes release some juice, which will mix with the dressing." ], "tips": { "storage": "You can prepare the dressing in advance and keep it in the fridge for up to 3 days; just stir or shake it before using.", "serving": "Serve with crusty baguette, which is perfect for soaking up the dressing from the plate. It’s an ideal dish for hot days when you don’t feel like turning on the stove.", "variations": [ "Add a few olives or capers for a more Mediterranean character.", "Instead of mozzarella, use goat’s cheese or feta if you prefer a stronger flavour.", "Replace part of the vinegar with lemon juice to make the dressing more citrusy." ] }, "leftovers": { "notes": "This salad is best eaten fresh, as the tomatoes quickly release juice and the mozzarella softens. If you have leftovers, store them covered in the fridge and eat within a few hours. Keep any extra dressing separately for up to 3 days." }, "tags": [ "salad", "tomatoes", "no-cook", "light-dinner" ], "whySpecial": "A bolder, French-style twist on caprese that turns a simple tomato and mozzarella salad into something with real character.", "authorTips": "Use the best, ripest tomatoes you can find – their flavour carries the whole dish. Let the salad sit briefly before serving so the juices mix with the dressing and create a delicious sauce.", "servingSuggestions": "Serve on a large platter in the middle of the table with plenty of baguette and a chilled glass of white or rosé wine.", "personalNote": "I like this version even more than classic caprese – the mustard dressing gives it a little kick and makes it feel like a proper French bistro starter.", "seoKeywords": [ "french tomato mozzarella salad", "tomato salad with mustard dressing", "no cook summer salad", "easy mozzarella salad", "dijon mustard vinaigrette recipe" ] } ] }```}```
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce pod przykryciem i zjedz następnego dnia – cykoria będzie bardziej miękka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
