Endive and Apple Salad

5.0(244)

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. “I just like it because the endive is not frequently used in salads, and it tends to be a little bitter,” she said. “The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture.”

by Tara Parker-Pope

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Servings

4 servings

Total time

20 min

Calories / serving

251 kcal

Ingredients (11)

serves

1/4 cup olive oilolive-oil
2 tablespoons apple cider vinegarapple-cider-vinegar
1 tablespoon orange juiceorange-juice
1 teaspoon honeyhoney
Dash of saltsalt
1/4 cup pecanspecan
2 heads of endive, choppedendive
1 cup arugulaarugula
1 apple, sliced thinapple
1/4 cup dried cherries or cranberriescranberry
1/4 cup goat cheese, crumbled (optional)goat-cheese

Instructions (3 steps)

01To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
02In a small sauté pan, toast the pecans over medium heat. Allow to cool.
03Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

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Rich recipe — supports nutrition-aware planning.