Endive, cucumber and red onion salad

Endive, cucumber and red onion salad

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Endive, chicory and radicchio make a bitter-sweet salad which is particularly good served after a hearty stew or to accompany a rich main course such as roast goose. Or just if you love bitter greens.

Pat Alburey

Serves: 4 

  • 1 head of curly endive
  • 1 head of chicory
  • 1 head of radicchio lettuce
  • 250g cucumber
  • 1 small red onion
  • ½ cup walnut halves
  • For the dressing
  • 1 clove garlic
  • 2 tablespoons walnut oil
  • 3 teaspoons white wine vinegar
  • Salt and black pepper

Preparation:10min  ›  Ready in:10min 

  1. Separate, rinse and dry the leaves of the frisée or endive, chicory and radicchio – you will save time if you use a salad spinner. Put all the leaves into a large salad bowl and mix together.
  2. Peel and finely slice the cucumber and peel and finely slice the onion. Put them into the salad bowl, then add the walnuts.
  3. To make the dressing, peel the garlic and crush it into a small bowl, then pour the walnut oil into the bowl along with the wine vinegar. Add salt and black pepper to taste, then whisk well together.
  4. Just before serving, trickle the walnut dressing over the salad and toss gently.


good source of vitamin B group.

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