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Apple, Almond, and Endive Salad with Creamy Herb Dressing

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 15 mins
Total time 15 mins
Yield Serves 8
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Recipe adapted and reprinted with permission from The Hot and Hot Fish Club Cookbook, copyright 2009 by Chris and Idie Hastings with Katherine Cobbs, Running Press, a member of the Perseus Books Group. Hot and Hot Fish Club, Birmingham, Alabama