Endive, Apple and Kasha Salad

Name: Endive, Apple and Kasha Salad
Total time: 20 min
Yield: Serves 6
Ingredients: 1 good-size crisp apple, cored and cut into small dice; 1 tablespoon fresh lime or lemon juice; 4 Belgian endives, sliced; 1 cup cooked kasha; 1/3 cup broken walnuts; 1 ounce Gruyère, cut in small dice; 1 to 2 tablespoons chopped fresh parsley (to taste); 2 tablespoons fresh lemon or lime juice; 1 to 2 teaspoons honey or agave nectar (to taste); Salt to taste; freshly ground pepper to taste; 1 teaspoon Dijon mustard; 2 tablespoons walnut oil; 1/4 cup extra virgin olive oil

By Martha Rose Shulman

Updated Oct. 1, 2024

Endive, Apple and Kasha Salad — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 4(80)
Comments: Read comments

Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice – ¼ to ½ inch – to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.

Featured in: Not Your Bubbe’s Kasha

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Ingredients

Yield:Serves 6

1good-size crisp apple, cored and cut into small dice
1tablespoon fresh lime or lemon juice
4Belgian endives, sliced
1 cup cooked kasha
⅓cup broken walnuts
1ounce Gruyère, cut in small dice
1 to 2tablespoons chopped fresh parsley (to taste)
2tablespoons fresh lemon or lime juice
1 to 2teaspoons honey or agave nectar (to taste)
Salt to taste
freshly ground pepper to taste
1teaspoon Dijon mustard
2tablespoons walnut oil
¼cup extra virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
Step 2
In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

Tip

The salad dressing will hold for a few hours or for a day in the refrigerator. The salad can hold for an hour even after being tossed. It is good for a buffet.