Ina Garten French Bistro Salad

Ina Garten’s French Bistro Salad is made with radicchio, Belgian endives, Granny Smith apples, Roquefort cheese, caramelized walnuts, and a tangy Dijon mustard vinaigrette. This easy French Bistro Salad recipe creates a delicious salad that takes about 20 minutes to prepare and can serve up to 4 people.

This French Bistro Salad Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1 large head radicchio (¾ pound)
• 2 Belgian endives (¾ pound)
• 2 Granny Smith apples, unpeeled
• 1 pound Roquefort cheese, thickly sliced, then crumbled
• 2 cups caramelized walnuts or pecans (7 ounces)

FOR THE VINAIGRETTE:

• ¼ cup good Champagne or white wine vinegar
• 3 tablespoons Dijon mustard, such as Grey Poupon
• Kosher salt and freshly ground black pepper
• ½ cup good olive oil

How To Make French Bistro Salad?

1. Prepare the Radicchio: Cut the radicchio in half through the stem and remove the core; thinly slice crosswise as you would for slaw and place in a large bowl.
2. Prepare the Endive: Slice each endive in half through the core, remove the cores, and slice at a 45-degree angle to create long shreds; add to the radicchio.
3. Slice the Apples: Use a knife or mandoline set to the thinnest julienne setting to cut each apple into matchsticks, then add them to the bowl.
4. Make the Vinaigrette: In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil until fully combined.
5. Assemble the Salad: Pour the vinaigrette over the salad ingredients, add the crumbled Roquefort and caramelized nuts, and toss well. Sprinkle with additional salt if desired, and serve at room temperature.

Recipe Tips:

• Use Fresh and Crisp Ingredients: Ensure the radicchio, endives, and apples are fresh and crisp to give the salad the perfect texture and balance of flavors.
• Thinly Slice for Best Results: For the best presentation and taste, thinly slice the radicchio and endives, and cut the apples into thin matchsticks to evenly distribute flavors in every bite.
• Choose Quality Roquefort Cheese: Roquefort adds a unique, tangy flavor to the salad, so using a good-quality brand will elevate the dish’s taste.
• Whisk Vinaigrette Slowly for Emulsion: Add the olive oil slowly while whisking to achieve a smooth and well-mixed vinaigrette that coats the salad perfectly.
• Serve at Room Temperature: This salad tastes best at room temperature, so let it sit out for a few minutes after preparation to allow the flavors to fully develop.

How To Store Leftovers?

• Refrigerate: First, let the leftover French Bistro Salad cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days to maintain its freshness.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 1002 kcal
• Total Fat: 86.3 g
• Saturated Fat: 30.3 g
• Cholesterol: 95.6 mg
• Sodium: 1634 mg
• Potassium: 830 mg
• Total Carbohydrate: 27.2 g
• Dietary Fiber: 8.6 g
• Sugars: 11.5 g
• Protein: 29.4 g

Try More Ina Garten Recipe:

• Ina Garten Greek Orzo Salad
• Ina Garten Warm Vegetable & Grain Bowl
• Ina Garten Winter Greens With Stilton & Hazelnuts
• Ina Garten Spaghetti Squash Arrabbiata