FRENCH ENDIVE SALAD RECIPES

Name: Endive, Apple and Walnut Salad
Total time: 15 min
Yield: Serves six
Cuisine: french
Ingredients: 1 pound (about 6) Belgian endives; 1 tart apple; 1 tablespoon freshly squeezed lemon juice; Scant 1/2 cup broken walnut pieces; 1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup; 2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives; 1 tablespoon chopped fresh tarragon; 1 tablespoon sherry vinegar or champagne vinegar; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt; freshly ground pepper to taste; 3 tablespoons walnut oil; 4 tablespoons extra virgin olive oil

ENDIVE, APPLE AND WALNUT SALAD RECIPE - NYT COOKING

Endive, Apple and Walnut Salad Recipe - NYT Cooking image

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves six

Number Of Ingredients 15

Ingredients

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

Steps:

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 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
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.
Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http//schema.org, Calories 220, UnsaturatedFatContent 16 grams, CarbohydrateContent 8 grams, FatContent 20 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 3 grams, SodiumContent 333 milligrams, SugarContent 3 grams, TransFatContent 0 grams

ENDIVE, APPLE AND WALNUT SALAD RECIPE - NYT COOKING

Endive, Apple and Walnut Salad Recipe - NYT Cooking image

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves six

Number Of Ingredients 15

Ingredients

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

Steps:

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 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
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.
Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

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