Endive and Apple Salad With Spiced Walnuts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1egg white
- 1teaspoon fine sea salt, more to taste
- ⅔cup light brown sugar
- 1½tablespoons Passover wine, ruby port or grape juice
- 1teaspoon ground cinnamon
- Pinch cayenne (optional)
- 1pound walnut halves
- 1small shallot, thinly sliced
- 1½tablespoons red wine vinegar
- 6tablespoons extra-virgin olive oil
- 2apples, cored and thinly sliced
- 2large or 3 small endive heads, thinly sliced crosswise into rounds
- 3cups arugula, packed
- Black pepper and flaky sea salt
Nutritional analysis per serving (6 servings)
725 calories; 63 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 37 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 13 grams protein; 407 milligrams sodium
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
Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and ½ teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
- Step 2
Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
- Step 3
Prepare the salad: In a large bowl, combine shallot, vinegar and remaining ½ teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
- Step 4
Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.
Private Notes
Comments
Totally delicious for noshing...and a really delicious dressing for the arugula (we did not have access to endive here in rural WI, but I will try it again when I get to a city grocery and report back).
I changed up this salad a little with just toasting the walnuts and added fresh goat cheese at the end. Huge hit with my family and dinner guests.
I make these glazed nuts (I haven't found a nut that doesn't work beautifully with this, but almonds are my favorite) almost everytime I have a spare egg white from another recipe. Even if you have to crack an egg for them alone, they are worth the 30 min. Keep in the fridge for snacking and sprinkling.
I am going to be a naysayer on this salad. I followed the recipe to a tee, and deemed the result just okay. Maybe it would be a good choice at Passover for the haroset theme, but I found the walnuts made the salad overly sweet and very strongly cinammon-y. The apples were also a bit much. If I made again, I would use fewer apple, more endive (and maybe some kale), and just toasted walnuts. And maybe some cheese. Yes, I recognize that is pretty much a completely different recipe!
This is my winter go to salad. Followed recipe except left out endive as too hard to find. Have to hide the spiced walnuts or they disappear before I can make salad. They keep well in the pantry if they are well hidden.
This was so delicious! I couldn’t find endive anywhere so used radicchio instead. The color really livened it up. My salad hating husband even liked it—the dressing was mild, not too vinegary, and he loved the nuts. Only changes were I subbed pecans for walnuts, radicchio for endive and added some feta. Yummers.