Belgian Endive, Apple And Walnut Salad
This refreshing salad features crisp Belgian endive paired with a zesty lemon and walnut dressing, tossed with a mix of fresh apple slices and aromatic dill. Topped with toasted walnuts, the combination of flavors and textures create a delightful dish perfect for any meal.
— Constant Cookbook
Ingredients
- 2 or 3 red-leaf Belgian endive heads, 1/2 to 3/4 lb. total
- 2 Tbs. canola oil
- 2 Tbs. fresh lemon juice
- 2 tsp. walnut oil
- 1 tsp. grated lemon zest
- 1/2 tsp. kosher salt
- 1/2 cup coarsely chopped walnuts
- 1
- small Granny Smith apple, Braeburn apple and Golden Delicious apple
- 2 Tbs. chopped fresh dill
Instructions
- In a bowl, combine the Belgian endive with ice water to cover and let stand for 20 minutes to crisp. Drain and pat dry. Pull the leaves from the heads, trimming the bases as needed to release them. Set aside.
- In a large bowl, whisk together the canola oil, lemon juice, walnut oil, lemon zest and salt until blended.
- In a small, dry fry pan over low heat, toast the walnuts, stirring occasionally, until warmed and fragrant, about 5 minutes. Remove from the heat and transfer to a plate.
- Quarter each apple, trim away the core and then cut into very thin wedges. Add the apple wedges, endive leaves and dill to the dressing and toss to mix.
- Divide the salad among individual bowls or plates and sprinkle with the toasted walnuts. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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