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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Apple, Almond, and Endive Salad with Creamy Herb Dressing

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.

Cooking Light OCTOBER 2012

  • Yield: Serves 8
  • Hands-on:15 Minutes
  • Total:15 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 6.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 4.2g
  • Carbohydrate: 18.2g
  • Fiber: 9.7g
  • Cholesterol: 2mg
  • Iron: 2.5mg
  • Sodium: 235mg
  • Calcium: 152mg
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Apple, Almond, and Endive Salad with Creamy Herb Dressing recipe

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