Apple and Endive Salad With Grapefruit Dressing
Published November 17, 1981
- Total Time
- 15 minutes
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Ingredients
4 teaspoons Dijon mustard
6 tablespoons grapefruit juice
Salt and freshly ground black pepper
4 tablespoons safflower oil
4 tablespoons soy oil
6 medium Belgian endives
3 well-flavored crisp apples (Macintosh, Cortland)
4 large mint leaves, minced (optional)
Nutritional analysis per serving (6 servings)
17 grams carbs; 231 calories; 7 grams monosaturated fat; 10 grams polyunsaturated fat; 1 gram saturated fat; 19 grams fat; 4 grams fiber; 435 milligrams sodium; 1 gram protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
- Step 2
Whisk in oils until mixture is creamy.
- Step 3
Cut ends off the endive and wash well. Dry and cut in julienne strips.
- Step 4
Core but do not peel the apples. Cut in julienne strips. Mix apple with endive and cover immediately with dressing or apple will darken.
- Step 5
Serve on individual plates and sprinkle with mint leaves.
This has been adapted from a dish served by Sal Montezinos at the Deja Vu Restaurant in Philadelphia.
Private Notes