The Belgian Chicory and Walnut Salad is a true reflection of the culinary elegance and seasonal mindfulness that define much of traditional Belgian cuisine. At the heart of this dish lies one of Belgium’s most iconic vegetables: Belgian chicory, also known as endive. Prized for its sleek, compact shape, pale color, and pleasantly bitter flavor, this leafy vegetable has been cultivated in Belgian soil since the early 19th century. Legend has it that Belgian endive was discovered accidentally by a Belgian farmer who buried chicory roots in his cellar and found them sprouting into delicate white leaf buds during the winter—a discovery that revolutionized Belgian agriculture and added a beloved vegetable to European cuisine.
This salad captures both the heritage and versatility of chicory by layering it with complementary tastes and textures. Pairing its clean, sharp crunch with the earthy depth of toasted walnuts, the honeyed sweetness of ripe pears, and the creamy pungency of crumbled blue cheese not only highlights chicory’s bitterness but balances it beautifully. These ingredient choices are not arbitrary—they draw deeply from regional traditions. Belgian cuisine, influenced by neighboring France, Germany, and the Netherlands, often emphasizes harmony of flavor within rustic, locally sourced ingredients. Walnuts, native to Europe and widely used in fall and winter cuisine, deliver both crunch and a mild oiliness that supports the chicory’s more assertive profile. Meanwhile, pears introduce a note of softness and floral sweetness, gently tempering any sharpness on the palate.
The blue cheese in the salad—be it Roquefort, Gorgonzola, or a milder variety—adds both richness and umami, a nod to the country’s cheese-loving gastronomy. Belgium, while perhaps best known globally for its beer and chocolate, boasts a proud cheese-making tradition. Including cheese in this dish isn’t just about flavor—it’s a tip of the toque to the Belgian table, where strong cheeses are typically enjoyed at the end of a meal or incorporated into warm and cold dishes alike.
The vinaigrette dressing, accented with Dijon mustard, white wine vinegar, and honey, mirrors the balance of flavors found throughout traditional Belgian fare. It’s zippy with acidity, lifted by the floral sweetness of raw honey, and tied together by the gentle spice of Dijon—a product of nearby France, but widely used in Belgian kitchens.
This salad is more than a seasonal recipe; it’s a culinary homage. It’s suited to cooler months, when chicory and pears are at their peak, and perfectly fits the tempo of Belgian food culture, where refined dishes often remain grounded in agricultural integrity. Whether served as a light lunch, an elegant first course, or accompanied by a crusty loaf and a glass of blond beer or white wine, the Belgian Chicory and Walnut Salad offers both sophistication and simplicity. It bridges rustic roots with modern plating, and in doing so, invites us to appreciate an overlooked but remarkable vegetable—a leafy symbol of Belgian heritage nestled in a dish of nuanced balance.
Belgian Chicory and Walnut Salad
Equipment
- Chef’s Knife
- Cutting board
- Large salad bowl
- Small mixing bowl
- Whisk
- Skillet
- Tongs
Ingredients
For the Salad Base:
- 4 heads Belgian chicory (endive) trimmed, cleaned, and sliced lengthwise
- 1 cup walnuts roughly chopped
- 2 medium ripe pears thinly sliced
- ½ cup crumbled blue cheese preferably a mild Roquefort or Gorgonzola
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey preferably raw
- 1 pinch sea salt to taste
- 1 pinch freshly ground black pepper
Instructions
- Heat a small skillet over medium heat and lightly toast the chopped walnuts for 3–5 minutes, stirring occasionally until fragrant and golden. Remove from heat and let cool.
- In a small mixing bowl, combine the olive oil, white wine vinegar, Dijon mustard, and honey. Whisk until emulsified. Season with sea salt and freshly ground pepper to taste. Set aside.
- In a large salad bowl, gently combine the sliced Belgian chicory, sliced pears, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently using tongs to coat evenly without bruising the leaves.
- Top with crumbled blue cheese and serve immediately to preserve the crisp texture of the chicory and freshness of the pears.
Notes
- To mellow the bitter note of chicory, soak the leaves in cold water with a splash of lemon juice for 10 minutes before assembling.
- For a creamier twist, add a tablespoon of Greek yogurt to the dressing for added richness.
- Substitute pears with crisp apples like Granny Smith for a sharper flavor contrast.