Endive, Radicchio And Apple Salad
This salad is a delightful combination of flavors and textures, with crisp Belgian endive and radicchio, nutty walnuts, tart apples, and savory bacon all brought together by a creamy and tangy blue cheese dressing. It's a satisfying dish that's perfect for sharing with friends or enjoying on your own.
— Constant Cookbook
Ingredients
- 3 bacon slices
- 1/2 cup walnuts
- 3 heads Belgian endive, cored and thinly sliced lengthwise or chopped
- 1 head radicchio, cored and chopped
- 2 Granny Smith or other tart green apples, cored and cut into julienne
- 1/2 cup buttermilk
- 1/2 cup crumbled blue cheese
- 1 1/2 tsp. fresh lemon juice
- 1/4 tsp. dry mustard
- 1/2 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
Instructions
- In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to paper towels to drain.
- In a small, dry fry pan over medium heat, toast the walnuts, stirring often, until fragrant and lightly browned, about 5 minutes. Immediately pour onto a plate to cool.
- In a large salad bowl, combine the endive, radicchio, apples and walnuts. Crumble in the bacon. Set aside.
- In a blender, combine the buttermilk, cheese, lemon juice, mustard, the 1/2 tsp. salt and a few grinds of pepper and process until smooth. Taste and adjust the seasonings with salt and pepper.
- Pour half of the dressing over the salad and toss to mix well. Sample a leaf or two and add more dressing if needed. Serve immediately. Serves 4 to 6.
- <b> Pack to go:</b> Multiply this sturdy salad as much as you like and dress it on site.
- <b> Save for later:</b> This creamy dressing is too good to go to waste. Any you don&rsquo;t use on the salad will keep in a tightly covered container in the refrigerator for up to 1 week.
- Adapted from Williams-Sonoma <i>Good Food to Share</i>, by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010).
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