Endive, Apple and Walnut Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound (about 6) Belgian endives
- 1tart apple
- 1tablespoon freshly squeezed lemon juice
- Scant ½ cup broken walnut pieces
- 1½ounces Gruyère cheese, cut in thin slivers about ⅓ heaped cup
- 2tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
- 1tablespoon chopped fresh tarragon
- 1tablespoon sherry vinegar or champagne vinegar
- 1tablespoon freshly squeezed lemon juice
- 1teaspoon balsamic vinegar
- 1teaspoon Dijon mustard
- Salt
- freshly ground pepper to taste
- 3tablespoons walnut oil
- 4tablespoons extra virgin olive oil
For the Salad
For the Dressing
Nutritional analysis per serving (6 servings)
270 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Salad
- Step 1
Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about ½ inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
- Step 2
Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
- Step 3
Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
- Step 4
Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
- Advance preparation: You can prepare all of the ingredients several hours ahead. Keep the apples in the acidulated water. Refrigerate all of the ingredients until ready to assemble the salad.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Outstanding flavors! This got downsized significantly since there's only 2 of us. Changes: subbed Bellavita raspberry Parmigian for the Gruyère; no tarragon, used chives parsley; added a good handful of wild arugula.
A visit to Trader Joe's yielded a pack of tri-color endive. What joy!
Scaled this down and it is superb. Forgot to add the Dijon, only used walnut oil, and substituted a few shavings of Parmesan because that’s all about that’s in the house. Followed the suggestion to make the dressing first in the bottom of a large bowl and added everything straight in. Easy and a keeper.
I added fennel, because I had it, instead of endive. Mind-meltingly good. Thank you so much for the wonderful recipe to riff upon!!
Wonderful paired with pate for lunch, even without the cheese.
I also used endive from Trader Joe and added some radicchio and a handful or two of baby arugula. Beautiful presentation and it held up well. It’s such a tender salad that I think a more flavorful cheese like a blue would also work well. I’d also use more herbs. The tarragon is vital. I didn’t have fresh so added about 1/2 tsp dry to the dressing.
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