Endive, Apple and Walnut Salad

By Martha Rose Shulman

Published September 29, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(121)
Comments
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This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

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Ingredients

Yield:Serves six

FOR THE SALAD

  • 1 pound (about 6) Belgian endives

  • 1 tart apple

  • 1 tablespoon freshly squeezed lemon juice

  • Scant ½ cup broken walnut pieces

  • 1 ½ ounces Gruyère cheese, cut in thin slivers about ⅓ heaped cup

  • 2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives

  • 1 tablespoon chopped fresh tarragon

FOR THE DRESSING

  • 1 tablespoon sherry vinegar or champagne vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • Salt

  • freshly ground pepper to taste

  • 3 tablespoons walnut oil

  • 4 tablespoons extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

10 grams carbs; 8 milligrams cholesterol; 270 calories; 10 grams monosaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 4 grams fiber; 352 milligrams sodium; 5 grams protein; 3 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

  1. FOR THE SALAD

    1. Step 1

      Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about ½ inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.

    2. Step 2

      Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.

    3. Step 3

      Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.

    4. Step 4

      Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Tip

  • Advance preparation: You can prepare all of the ingredients several hours ahead. Keep the apples in the acidulated water. Refrigerate all of the ingredients until ready to assemble the salad.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

5 out of 5
121 user ratings
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Comments

Figaro

Outstanding flavors! This got downsized significantly since there's only 2 of us. Changes: subbed Bellavita raspberry Parmigian for the Gruyère; no tarragon, used chives parsley; added a good handful of wild arugula.

A visit to Trader Joe's yielded a pack of tri-color endive. What joy!

riverdalite

Scaled this down and it is superb. Forgot to add the Dijon, only used walnut oil, and substituted a few shavings of Parmesan because that’s all about that’s in the house. Followed the suggestion to make the dressing first in the bottom of a large bowl and added everything straight in. Easy and a keeper.

aehtorod

I added fennel, because I had it, instead of endive. Mind-meltingly good. Thank you so much for the wonderful recipe to riff upon!!

meinmunich

Wonderful paired with pate for lunch, even without the cheese.

SeaGal

I also used endive from Trader Joe and added some radicchio and a handful or two of baby arugula. Beautiful presentation and it held up well. It’s such a tender salad that I think a more flavorful cheese like a blue would also work well. I’d also use more herbs. The tarragon is vital. I didn’t have fresh so added about 1/2 tsp dry to the dressing.

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