Belgian Endive and Walnut Salad

from Lidia Bastianich

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Crunch--crunch--crunch will end up as -munch--munch--munch when this salad is served. Flavor is obviously crucial in food, and certainly this salad has flavor, but tactile sensation is also a very important factor in our food perception and appreciation. We want pasta al dente, celery crunchy, bread grilled. This salad has a lot of texture to enjoy.

Serves 6

3 tablespoons -apple--cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons -extra--virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into -1--inch--thick slices
2 apples, skin on, cored, sliced into thin -half--moons
˝ cup walnut pieces, toasted a Instructions
In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing. Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.