Author Notes
This recipe was inspired by a mis-ordering (my fault) on the website, of a family sized fruit and veg box. This recipe took care of the heads of endive – which, slightly randomly, we received three of – and some of the mini apples from the mini apple avalanche. Thanks Grandma.
I think of this as a tangier version of a Waldorf salad. Crunchy endive provides a bitter seasonal note, and I swap out the mayo for a tangier combination of Greek yogurt and goat cheese.
It’s worth noting that the dried cranberries take this totally in a Thanksgiving direction if that’s a helpful direction to go in. —MakeThatMakeThis
Ingredients
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16
endive leaves
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3 tablespoons
soft goat cheese
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1 tablespoon
Greek yogurt
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juice and zest of half a small lemon
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1 handful
dried cranberries
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1 handful
diced apple (skin on if you like – I do) – I had mini apples in my veg box, so I used 4
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1 handful
candied walnuts (I buy them that way, but they can be made by tossing the nuts with a tbsp of balsamic, a tbsp of brown sugar and some salt and roasting in a medium oven for a few minutes – watch them or they burn)
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salt and pepper
Directions
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Mix the goat cheese with the yogurt. lemon and lemon zest
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Add the apple and the cranberries and season well
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Spoon the mixture into the solid end of the endive (or spoon into a bowl and use the endive leaves and other raw veg as scoops)
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Put the walnuts into a zip lock bag, seal and bash with a mug or rolling pin so that they’re crushed buy still lumpy, then sprinkle on top
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If you can make that you can make this:
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Add diced celery for a more classic Waldorf note
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Add diced roasted chicken and serve on chopped salad leaves
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Or serve on top of cous cous
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Add a tsp of chopped fresh tarragon to the goat cheese mixture
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Toast slices of French bread then sub with a cut clove of garlic and drizzle over some olive oil. Spread the mixture (minus the endive) on top to make crostini.
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