Salad Of Endives (Chicory) With Apples Flambéed In Pastis

A fresh and fabulous healthy salad dish.


  • 6 heads of endives (chicory)
  • 2 apples
  • 100 g walnuts
  • 80 g roquefort
  • small bunch of parsley
  • red wine vinegar
  • dijon mustard
  • balsamic vinegar
  • olive oil
  • walnut oil
  • salt, pepper
  • small bottle of pastis, preferably ricard


  1. Wash the endives, separate the leaves and chop them finely.
  2. Chop the walnuts roughly then the parsley. Crumble the Roquefort into small bite-sized pieces.
  3. Wash, peel and dice the apples. Place one tablespoon of olive oil in a pan and quickly sauté them until coloured, then flame them in one or two tablespoons of Ricard.
  4. Put one tablespoon of each vinegar in a salad bowl; add the salt and pepper. Now add a good dollop of mustard and mix it in well with a fork.
  5. Now add two tablespoons each of the two oils.
  6. Add the various ingredients and mix well.
  7. To Serve
  8. Arrange attractively on a plate, sprinkle the parsley over the top and finally add the hot cooked apples from the pan with any liquid.


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