Author Notes
Crunchy endive and walnut salad has a punchy dijon dressing, shaves of parmesan and crisp slices of sweet-tart apple.
—garlic and zest
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Ingredients
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1 tablespoon
dijon mustard
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1
clove garlic, minced
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2 1/2 tablespoons
olive oil
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1-2
grinds black pepper
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1
head endive
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1/2
apple, cored and thinly sliced, tossed in a squeeze of lemon juice to prevent oxidation
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2-3
radishes, thinly sliced
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2 tablespoons
toasted walnuts, roughly chopped
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1
hardboiled egg, peeled and roughly chopped
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2 tablespoons
grated parmesan cheese, or shave 4-5 slices of parmesan off a block of cheese with a vegetable peeler
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microgreens (optional)
Directions
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In a small bowl add the garlic and mustard. Slowly drizzle the oil into the mustard mix while stirring to emulsify. Add the pepper and stir to combine. Set aside.
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Pull the endive leaves apart and arrange on a platter. Add the radish and apple slices, tucking them in and around the endive.
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Dot the chopped egg over the salad and sprinkle on the walnuts. Drizzle the dressing over the salad.
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If you're using shredded parmesan cheese, sprinkle it evenly over the endive. If you have a whole block of parmesan, use a vegetable peeler to shave thin slices over the salad.
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Sprinkle with microgreens and serve.
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