Endive, Radicchio and Apple Salad
Endive and radicchio are both bitter greens that make for a very refreshing salad. It’s nice sometimes to have a salad that is different from the traditional mixed green salad. Combined with the sweet apple and salty cheese, this makes a tasty salad starter that is elegant enough for any dinner party.Featured In My CookbookComfortable in the Kitchen Jump to Recipe (or scroll for photos...)
Endive, Radicchio and Apple Salad with Walnuts
- Prep Time: 15 m
- Total Time: 15 m
- Servings: 6
- 6 heads of endive white and red if possible, thinly sliced on a bias
- ½ head of radicchio thinly sliced
- 3 apples thinly sliced
- ½ cup walnuts toasted and coarsely chopped
- ¼ cup fresh parsley chopped
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 ounce Parmesan cheese peeled into shards with a vegetable peeler
- Slice the endive and the radicchio into thin shreds. If you have a mandolin or manual slicer, this would be good tool to use. If not, use a chef’s knife and practice your knife skills! Place the shredded endive and radicchio into a bowl.
- Leave the peel on the apple and slice off the four sides of the apple around the core. Discard the core, and slice the apple into thin slices. Add the apple slices to the bowl with the endive and radicchio.
- Toast the walnuts in a 350º F oven for 10 to 12 minutes. Coarsely chop the walnuts and add them to the bowl, along with the fresh parsley.
- In a separate small bowl, whisk the vinegar and mustard together and add the salt and pepper. Whisk in the olive oil. Pour the dressing over the salad and toss. Finish the salad by topping it with peelings of Parmesan cheese and another grind or two of black pepper.