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
How to Make It
Combine first 4 ingredients in a small bowl; stir with a whisk. Stir in tarragon and next 5 ingredients (through 1/8 teaspoon pepper).
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
This recipe is delicious, but requires effort to clean and cut the endive and herbs. I substituted one tsp of tarragon vinegar for the blond verjus. The tarragon flavor was too intense, so next time I will use a tsp of either cider or white wine vinegar. I also added 1/2 Tbs honey to the dressing to offset the sharpness. To make the salad easier to eat, I cut the endive leaves horizontally and diced the apples in small cubes. I also added seeds from one pomegranate, which added beautiful color and a wonderful taste. The toasted almonds are very important to the flavor of the salad, so do not omit them. I omitted the 1/4 tsp of salt that is sprinkled over the top of the salad at the end, as there was more than enough salt in the dressing. I did not add the full 1/4 tsp of pepper of the top of the salad either, I just sprinkled some on. The dressing is very intense in flavor, so I recommend that you taste before adding all of it. This is a salad for a sophisticated palate.
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