Endive And Apple Salad Recipes

Steps:

• To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
• In a small sauté pan, toast the pecans over medium heat. Allow to cool.
• Mix 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).

Steps:

• Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.

Steps:

• Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
• Rinse, core, and thinly slice apple lengthwise.
• In a large bowl, mix honey, vinegar, and oil.
• Add endive, apple, pecans, and blue cheese and mix gently to coat.
• Add salt to taste.

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bitesized pieces and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator for up to 4 hours.)
• To serve, pour apple and cream mixture over endive. Toss well to coat.

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
• Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
• At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

Steps:

• 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 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
• 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.
• Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
• Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Steps:

• Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
• Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
• Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
• Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.

Steps:

• In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
• Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.

Steps:

• Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
• Combine apples, onion, chives, and parsley in a bowl and toss well.
• Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
• Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
• Season to taste with salt and pepper.
• Combine endive and apples in medium bowl.
• Pour dressing over; toss to coat.
• Sprinkle cranberries, green onions and walnuts over and serve.

Steps:

• In a salad bowl, combine shallot, vinegars, and a pinch of salt.
• Peel and slice persimmons into 1/4-inch wedges. Whisk oil into shallot-and-vinegar mixture, and taste for acidity, adjusting as necessary. Add persimmon slices, lightly season with salt and pepper, and toss. Add endive and apples. Season with salt and pepper, and gently toss to combine. Adjust seasoning if necessary.