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Endive and Asparagus Salad with Feta and Walnuts
Savor the refreshing crunch of Belgian endive, the tender bite of blanched asparagus, and the sweet tang of cherry tomatoes in this delightful salad. Tossed with crumbled feta cheese, crunchy walnuts, and thinly sliced red onion, it's a symphony of textures and flavors. This salad is dressed with a homemade lemon vinaigrette, which adds a zesty brightness that ties all the elements together. Originating from Mediterranean regions, this salad captures the spirit of healthy and vibrant eating traditions from the area.
Ingredients
- Salt
- 1/2 teaspoon
- Pepper
- 1/4 teaspoon
- Honey
- 1 tablespoon
- Dijon mustard
- 2 teaspoons
- Olive oil
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Fresh parsley
- 2 tablespoons, chopped
- Walnuts
- 1/4 cup, toasted and chopped
- Feta cheese
- 1/2 cup, crumbled
- Red onion
- 1 small, thinly sliced
- Cherry tomatoes
- 1 cup, halved
- Asparagus
- 1 pound, trimmed and blanched
- Endive
- 2 heads, leaves separated
Instructions
- In a large salad bowl, combine the endive leaves, blanched asparagus, cherry tomatoes, thinly sliced red onion, crumbled feta cheese, toasted walnuts, and chopped parsley.
- To prepare the vinaigrette, in a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Drizzle the homemade vinaigrette dressing over the salad ingredients in the large bowl.
- Gently toss the salad to ensure all ingredients are coated with the vinaigrette. Be careful not to overmix to maintain the texture and integrity of the ingredients.
- Serve the salad immediately to enjoy the freshness of the ingredients and the tangy vinaigrette at its best.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 20 minutes Cook Time: 0 minutes Calories: 250 Fat: 20g Carbs: 10g Protein: 6g Sodium: 400mg Sugar: 5g
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