Smoked Salmon Endive Salad

In the mood for a salad? How about a Smoked Salmon Endive Salad? Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. Build off of these characteristics’ by using ingredients that enhance and complement the endive. Ameliorate the sweetness with slices of pear and red grape. Add black walnuts to deepen the nuttiness.  The bitter edge of the endive is soothed by the tangy brown mustard seed dressing. Add pieces of smoked salmon for complexity. In the end you have a crisp and refreshing salad layered in texture and flavor.


Start with the dressing so it has time to take in all the flavors. In a medium bowl whisk together 1/2 cup mayonnaise, 3 tablespoon half-and-half, 3 tablespoons apple cider vinegar, 2 tablespoons honey, and 1 tablespoon brown mustard seeds. Season with salt and pepper. Place in refrigerator until ready to use. Shake well before pouring. Can be stored for up to 3 days.

Smoked Salmon Endive Salad:

Begin to build the salad by layering the ingredients on top of one another. Start with a layer of thinly sliced Belgian Endive, add a few pieces of chopped arugula, spread pear slices and sliced red grapes over the salad creating a pleasing plate. Layering the salad is an important aspect of any salad, so take a little time in assembling it, but don’t stress over it. As soon as you place the salad down it’s going to get woof up anyhow.

Finally top the salad with some strategically placed smoked salmon pieces.


Grab the dressing from the frig and stir or shake. Drizzle the dressing over the salad.

Garnish with black walnut pieces, a bit of drizzled olive oil and some flaky salt like Cedar Oak Farms Smoked Sea Salt to finish the salad. You now have a beautiful and delicious Smoked Salmon Endive Salad perfect as a first course.

Smoked Salmon Endive Salad
Prep Time
20 mins
Course: Salad
Keyword: Fish and Seafood, Salads
Servings: 6 servings
Author: Ella @
  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper, to taste
  • 3 heads Belgian endive, cored and thinly sliced
  • 1 cup arugula lettuce
  • 1 Anjou pear, cored and thinly sliced
  • 1/2 cup red grapes, thinly sliced
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil, for drizzling
  • Flaky salt, like Cedar Oak Farms Smoked Sea Salt, for garnish
  1. Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  2. Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

8 thoughts

  1. Ameliorate is a great word. 🙂

    As for this dish, it is simple sophistication. So much going on, and yet it all comes together so wonderfully. Love your mad science, Ella.

    1. Right! I had to pull out my dusty old thesaurus. Salads are like a lab experiment aren’t they, but so dang good! Thanks, Marco!

    1. I understand where you are coming from. Being in the chicory family it can sometimes be on the bitter side. Try it this way. Adding a few other greens, fruit, and the citrus flavors in the dressing help balance any bitterness. I would stay with Belgium Endive. It just clicks! Let me know if you try it.

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