You can make the dressing for this endive salad early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife. It should be one of the last things you do before serving dinner. Walnut oil gives the dressing a rich, nutty flavor, but you can use olive oil instead.
2 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 tablespoons chopped fresh parsley
How to Make It
Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
This is one my go-to recipes now for dinner parties. The dressing doesn't taste great on its own, but pairs beautifully with the salad. It's something about the sweetness in the apples. I love using pink lady apples in this recipe. Trader Joe's sells 3 packs of endive at a great price.
July 31, 2011
I have made this salad twice now for dinner guests and I love it. It is a great starter course. Light and refreshing and relatively simple to make. You can read more about the most recent time I made it here http://gustatorydelight.wordpress.com/2011/06/15/couples-wine-night-the-first-course/