Endive Salad With Apple and Walnut
Endive Salad with Apple and Walnut is a simple side that works well through Autumn and Winter. The sweetness of the apples balances the slight bitterness of the endive, and the toasted walnuts add a bit of crunch and depth. I like to serve it with a light Lemon Poppy Seed Dressing for a bit of extra freshness.
Ingredients
- 3 endives Belgian endives, or chicory
- 2 small apples
- 50 g walnuts
- 6 tbsp vinaigrette
Lemon and Poppy Seed Vinaigrette
- 180 ml oil
- Juice of 2 medium lemons
- 1 tbsp mustard
- 1 tsp salt
- 1 tbsp poppy seeds
Instructions
- Remove the damaged outer leaves of the endives, cut them in half lengthways and slice.
- Core the apple and slice thinly (about 0.5 cm). I like to leave the skin on the apple for extra colour and nutrition.
- Toast the walnuts in a pan on medium heat for about 3-5 mins or until you begin to smell them toasting. Leave to cool.
- Mix together the salad dressing in a jar. Check out my dedicated post for detailed information about this Lemon Poppy Seed Dressing.
- Assemble all of the salad ingredients in a bowl, drizzle with 6 tbsp of the dressing (the rest can be kept in the fridge for up to 5 days) and serve immediately.