Apple, Almond, and Endive Salad with Creamy Herb Dressing

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Apple, Almond, and Endive Salad with Creamy Herb DressingRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
We enjoyed this dish with widely available Fuji apples. Blond verjus is acidic juice from unripe grapes--look for it in specialty stores, or substitute 1 teaspoon vinegar.
Serves 8

Ingredients

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3 tablespoons canola mayonnaise
2 teaspoons blond verjus
2 teaspoons tarragon vinegar
1 1/4 teaspoons Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely chopped fresh chervil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 medium Cumberland Spur or Fuji apples, cored and thinly sliced
2 heads green endive, trimmed and separated into leaves
2 heads red endive, trimmed and separated into leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup toasted sliced almonds
3 tablespoons fresh flat-leaf parsley leaves

Preparation

Hands-on: 15 Minutes
Total: 15 Minutes

1. Combine first 4 ingredients in a small bowl; stir with a whisk. Stir in tarragon and next 5 ingredients (through 1/8 teaspoon pepper).

2. Combine apples and endives. Add 1/4 cup dressing; toss gently. Add remaining dressing, if needed, to coat apple mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange 3/4 cup salad mixture on each of 8 salad plates. Top with almonds and parsley.

Created date

August 2012

Nutritional Information

Calories 133
Fat 6.1 g
Satfat 0.6 g
Monofat 3.2 g
Polyfat 1.7 g
Protein 4.2 g
Carbohydrate 18.2 g
Fiber 9.7 g
Cholesterol 2 mg
Iron 2.5 mg
Sodium 235 mg
Calcium 152 mg