Name: Endive and Apple Salad
Yield: Makes 4 servings plus extra dressing
Ingredients: 1/4 cup apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; 1 teaspoon sugar; 3/4 cup canola oil; 3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces; 1 cup torn escarole leaves; 1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

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Endive and Apple SaladGail Albert Halaban

Apples make this salad appealing even to young children.

Recipe information

Yield
Makes 4 servings plus extra dressing

Ingredients

1/4 cup apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon minced shallot

1 teaspoon sugar

3/4 cup canola oil

3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces

1 cup torn escarole leaves

1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Preparation

Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.

TagsSalad Endive Chicory Leafy Greens Vegetable Escarole Apple Fruit Side Lunch Brunch Dinner Nut Free Dairy Free Vegan Vegetarian Easy Quick Weeknight Meals Fall Bon Appétit

Recipe notes

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