Apple And Onion Salad Endive Spears Recipes

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ENDIVE AND APPLE SALAD



Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

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).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

APPLE AND ONION SALAD ENDIVE SPEARS



Apple and Onion Salad Endive Spears image

Fruit, bitter greens, crunchy nuts, and blue cheese all come together for a flavorful appetizer.

Provided by Parker Whittle

Categories     Salad     Green Salad Recipes

Time 35m

Yield 30

Number Of Ingredients 9

½ cup walnut pieces, minced
2 Granny Smith apples - peeled, cored, and minced
1 large sweet onion, minced
¼ cup chopped fresh chives
¼ cup chopped fresh parsley
¼ cup raw apple cider vinegar (such as Bragg®)
¾ cup extra-virgin olive oil
¼ cup crumbled blue cheese
6 Belgian endives, separated into individual leaves

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.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 5.9 g, Cholesterol 0.8 mg, Fat 7.4 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 39.2 mg, Sugar 1.7 g

ENDIVE AND APPLE SALAD



Endive and Apple Salad image

Make and share this Endive and Apple Salad recipe from Food.com.

Provided by Penny Stettinius

Categories     Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1 tablespoon olive oil
2 heads Belgian endive
1 sweet apple, such as Fuji
1/3 cup pecan halves, toasted and coarsely chopped
2 ounces blue cheese, crumbled
salt

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.

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1

CURLY ENDIVE, PERSIMMON, AND APPLE SALAD



Curly Endive, Persimmon, and Apple Salad image

Try this refreshing curly endive, persimmon, and apple salad from Alice Waters.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 shallot, finely chopped
1 tablespoon red-wine vinegar, plus more if necessary
Splash of sherry vinegar
Coarse salt and freshly ground pepper
4 ripe Fuyu persimmons
3 tablespoons olive oil
4 small heads curly endive, tender inside leaves only, washed well and spun dry
1 medium tart apple, quartered, cored, and very thinly sliced

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.

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