French Bistro Salad

This elegant French Bistro Salad celebrates the perfect balance of bitter radicchio, crisp endives, and tart apples with creamy Roquefort cheese and sweet caramelized nuts. The bright Dijon vinaigrette ties everything together for a sophisticated yet simple salad that feels like dining at a Parisian café right in your own home.

I first made this salad for a dinner party where I wanted to impress without spending hours in the kitchen. The guests were so delighted they asked for the recipe before dessert was even served. Now it's my go to impressive first course for any special meal.

Ingredients

• 1 large head radicchio: About ¾ pound provides a beautiful purple color and pleasant bitter notes that balance the other ingredients
• 2 Belgian endives: Approximately ¾ pound adds crispness and subtle bitterness that defines French bistro cuisine
• 2 Granny Smith apples: Unpeeled delivers tartness and juicy crunch while their green skin adds visual appeal
• 1 pound Roquefort cheese: Thickly sliced then crumbled brings creamy richness and that distinctive blue cheese tanginess
• 2 cups caramelized walnuts or pecans: Offers sweet crunch and prevents the salad from being too austere
• ¼ cup good Champagne or white wine vinegar: Provides brightness and acidity to cut through the rich cheese
• 3 tablespoons Dijon mustard: Choose a high quality brand like Grey Poupon for authentic French flavor
• Kosher salt and freshly ground black pepper: For seasoning adjustments
• ½ cup good olive oil: Use something with flavor you enjoy as it forms the base of your dressing

Step-by-Step Instructions

Prepare the Radicchio:

Cut the radicchio in half through the stem first to create a stable base. Remove the core which can be quite bitter by cutting a small V shape at the base. Thinly slice the halves crosswise as you would for coleslaw with approximately ⅛ inch thickness. Place the sliced radicchio in a large bowl and gently separate the strands with your fingers.

Prepare the Endive:

Slice each endive in half lengthwise through the core. Using a sharp knife remove the tough core portion. Angle your knife at approximately 45 degrees and create long elegant shreds about ¼ inch thick. The angled cut creates more surface area for the dressing to cling to. Add these to the radicchio in the bowl.

Slice the Apples:

For the best texture and presentation use a mandoline set to the thinnest julienne setting if you have one. Otherwise use a sharp knife to cut each apple into very thin matchsticks about 1/16 inch thick. Work quickly to prevent browning or toss with a tiny bit of lemon juice if preparing ahead. Add the apple matchsticks to the bowl with the greens.

Make the Vinaigrette:

In a small bowl whisk together the Champagne vinegar and Dijon mustard until completely smooth. Season with approximately ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Continue whisking while slowly drizzling in the olive oil to create an emulsion. Taste and adjust seasoning if needed the dressing should be quite tangy to stand up to the bitter greens.

Assemble the Salad:

Pour about two thirds of the prepared vinaigrette over the salad ingredients in the bowl. Add the crumbled Roquefort cheese and caramelized nuts. Using tongs or your hands with gloves gently toss everything together ensuring all components are lightly coated with dressing. Add more vinaigrette if needed. Taste and sprinkle with additional salt if desired. Allow to sit for about 5 minutes before serving to let flavors meld. Serve at room temperature for the best flavor.

Pin it

Roquefort cheese is truly the star of this dish. I once substituted another blue cheese when I couldn't find Roquefort and while still delicious it lacked that distinctive sheep milk tang that makes this salad truly special. The first time I served this at Christmas dinner my mother in law who claims to dislike blue cheese actually asked for seconds and now requests this salad whenever she visits.

Make It Your Own

The beauty of this bistro salad lies in its versatility. Feel free to substitute Bosc or Anjou pears for the apples when they're in season. The slightly softer texture and honeyed flavor of ripe pears creates a more delicate version perfect for spring meals. Just make sure they're still somewhat firm so they hold their shape when sliced and tossed.

Storage Tips

While best enjoyed fresh after assembly this salad can be partially prepped ahead. Prepare all components separately and store them properly the radicchio and endive can be sliced up to 24 hours ahead and kept in cold water in the refrigerator then dried thoroughly before using. Slice apples just before serving to prevent browning and store the vinaigrette in a jar in the refrigerator for up to three days. Bring dressing to room temperature and shake well before using.

The Perfect Pairing

This salad shines alongside simple roasted chicken a classic French quiche or even a rustic beef bourguignon. The bright acidic notes and bitter greens cut through rich main courses beautifully. For wine enthusiasts a crisp Sancerre or unoaked Chardonnay complements the salad perfectly balancing the pungent Roquefort and sweet nuts with bright fruit notes.

Pin it

This salad combines elegance with ease making it perfect for entertaining or adding a touch of sophistication to any meal.

Frequently Asked Questions

→ Can I substitute the Roquefort cheese with something milder?

Yes, if Roquefort is too strong for your taste, you can substitute it with a milder blue cheese like Gorgonzola dolce or Danish blue. For an even milder option, try crumbled goat cheese or feta.

→ How do I make caramelized walnuts?

To make caramelized walnuts, heat 1/2 cup sugar in a skillet over medium heat until it melts and turns amber. Add 2 cups walnut halves, stir quickly to coat, then transfer to parchment paper to cool. You can also buy pre-caramelized nuts to save time.

→ Can this salad be prepared in advance?

You can prepare the components ahead of time, but it's best to assemble just before serving. Slice the radicchio and endive up to a day ahead and store in cold water in the refrigerator. Prepare the dressing in advance, but add the apples and dress the salad right before serving to prevent browning and wilting.

→ What can I serve with this French Bistro Salad?

This salad pairs beautifully with classic French dishes like coq au vin, beef bourguignon, or a simple roasted chicken. It also works well alongside a crusty baguette and butter for a lighter meal, or with a quiche for brunch.

→ Can I substitute the Champagne vinegar?

If you don't have Champagne vinegar, white wine vinegar is the closest substitute. Apple cider vinegar or sherry vinegar would also work well, though they'll impart a slightly different flavor profile to the dressing.

→ How do I prevent the apples from browning?

Slice the apples just before assembling the salad. If you need to prepare them in advance, toss the sliced apples in a little lemon juice or some of the dressing to prevent oxidation and browning.