Ina Garten French Bistro Salad

Ina Garten French bistro salad takes 25 minutes and radicchio, endive, Granny Smith apples and Roquefort to make a crunchy, tangy main-course salad. It's an easy weeknight dinner salad for dinner parties, summer lunches or holiday tables, and it's make-ahead friendly.

Slice the radicchio, endive and apples as thinly as you can, because thin shreds soak up the Dijon vinaigrette instead of sitting in it. Cut them thick and the salad turns chunky, with dressing pooling at the bottom of the bowl.

Ina Garten built this salad after eating a classic version at Le Bilboquet in New York City, and she liked it enough to make a whole meal of it. Her twist is the caramelized walnuts, which bring a sweet crunch against the bitter greens and the sharp Roquefort. Source: Go-To Dinners (2022).

Source: Go-To Dinners (2022)

Ina Garten French Bistro Salad

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Course: SaladCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking timeminutes

Calories

650

kcal

Thin ribbons of bitter radicchio and endive meet crisp apple matchsticks, creamy blue cheese and sticky caramelized nuts. A sharp Dijon vinaigrette ties it together, and the salad tastes best at room temperature.

Ingredients

• 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)
  

• 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
  

Directions

• Slice the radicchio: Cut the radicchio in half through the stem and remove the core. Place each half cut side down and thinly slice crosswise as you would for slaw, then add to a large bowl.
• Shred the endive: Cut the endives in half through the core and remove the cores. Thinly slice each half at a 45-degree angle into long shreds, then add them to the radicchio.
• Cut the apples: Cut the unpeeled Granny Smith apples into matchsticks with a knife or a mandoline set to the thinnest julienne setting. Add them to the bowl with the greens.
• Whisk the vinaigrette: Whisk the Champagne vinegar, Dijon mustard, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl or measuring cup. Then slowly whisk in the olive oil until the dressing thickens.
• Toss the salad: Pour the vinaigrette over the salad, then add the crumbled Roquefort and caramelized walnuts. Toss well so every shred gets coated.
• Season and serve: Sprinkle the salad with a little more salt to taste. Serve it at room temperature so the flavors come through.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make French bistro salad ahead of time?

Yes, you can cut the radicchio, endive and apples and whisk the vinaigrette ahead of time. Keep everything separate in the fridge, then toss it all together right before serving so the greens stay crisp.

What can I use instead of Roquefort?

Any good blue cheese works, such as Gorgonzola or Stilton, though the flavor will be a little milder or creamier. Crumbled goat cheese is a gentler swap if blue cheese isn't your thing.

Can I use pecans instead of walnuts?

Yes, caramelized pecans work just as well, since they have the same sweet crunch against the bitter greens. Use the same amount, about 2 cups.

How do I keep the apples from browning?

Cut the apples last and toss them with the vinaigrette soon after, because the vinegar in the dressing slows browning. If you prep ahead, a squeeze of lemon juice on the matchsticks also helps.

What's the most common mistake with this salad?

Cutting the greens and apples too thick is the usual problem, because chunky pieces don't pick up the dressing. Slice them thin and toss well so the salad eats like a slaw.