Salade de Chicons

Name: Salade de Chicons
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 4 Belgian endives, leaves separated; 1 green apple, thinly sliced; 80g walnuts, toasted; 100g Roquefort cheese, crumbled; 4 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; Salt and pepper

Salade de Chicons (sah-LAHD duh shee-KOHN)

Belgian Endive and Walnut Salad

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 260 kcal

Crisp Belgian endive leaves tossed with toasted walnuts, crumbled Roquefort, sliced apples, and a tangy mustard vinaigrette — a refreshing Belgian winter salad.

Nutrition & Info

Protein 8.0g

Carbs 12.0g

Fat 20.0g

Protein Carbs Fat

Dietary

gluten-free vegetarian

Allergen Warnings

⚠ dairy ⚠ nuts

Equipment Needed

salad bowl sharp knife small pan

Presentation Guide

Vessel: shallow bowl

Garnishes: walnut halves, Roquefort crumbles

Accompaniments: crusty bread

Ingredients

4 Belgian endives, leaves separated
1 green apple, thinly sliced
80g walnuts, toasted
100g Roquefort cheese, crumbled
4 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper

Instructions

1
Toast walnuts in a dry pan over medium heat for 3-4 min until fragrant.
2
Whisk olive oil, vinegar, mustard, honey, salt, and pepper into a vinaigrette.
3
Arrange endive leaves on plates or in a bowl. Add apple slices.
4
Scatter toasted walnuts and crumbled Roquefort over the endive.
5
Drizzle with vinaigrette and serve immediately.

💡

Did You Know?

Belgium produces over 90,000 tonnes of endives (chicons) per year, making it one of the world's largest producers of this elegant vegetable.

Chef's Notes

Equipment Tips

salad bowl
sharp knife
small pan

Garnishing

walnut halves, Roquefort crumbles

Accompaniments

crusty bread

The Story Behind Salade de Chicons

This salad celebrates Belgium's signature vegetable — the endive or chicon, discovered in Brussels in the 1830s. The combination with walnuts and blue cheese became a staple of Belgian brasserie cuisine in the 20th century, offering a perfect balance of bitter, sweet, salty, and tangy.

🕐 Traditionally enjoyed starter or light lunch 📜 Origins: 20th century Belgium

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