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
  • balsamic vinegar
  • dijon mustard
  • olive oil
  • walnut oil
  • salt, pepper
  • small bottle of pastis, preferably ricard


  • Wash the endives, separate the leaves and chop them finely.
  • Chop the walnuts roughly then the parsley. Crumble the Roquefort into small bite-sized pieces.
  • 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.
  • 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.
  • Now add two tablespoons each of the two oils.
  • Add the various ingredients and mix well.
  • To Serve
  • 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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