Endive and Apple Salad
PREPARATION: 20 MINUTES, COOKING: NONE
1 tablespoon (15 ml) apple cider vinegar
3 tablespoons (45 ml) olive oil
2/3 pound (300 g) celeriac, about 1/4 large celeriac
2–3 apples, about 2/3 pound (300 g)
1/3 cup (50 g) pistachios
1 cup (175 g) medjool dates
4 heads white Belgian endive
1 Whisk the vinegar and 2 tablespoons (30 ml) of the oil together in a large bowl to make a dressing. Peel and coarsely grate the celeriac, immediately add it to the dressing and mix thoroughly.
2 Cut the apples into quarters, remove the cores, then cut each quarter into two wedges. Cut the wedges in half widthwise and mix with the celeriac.
3 Roughly chop the pistachios. Halve, pit and chop the dates. Stir the nuts and dates into the celeriac mixture.
4 Trim the bottoms from the endives, and separate them into individual leaves, discarding the outer leaves. Arrange the leaves on a serving plate and drizzle with the remaining oil. Pile the salad onto the plate and use the endive leaves to scoop up the salad.
+ The coarsest disc on a food processor is ideal for grating celeriac. Alternatively, use the coarse blade on a box grater and press firmly to remove good-sized shreds.
Each serving provides
323 calories, 5 g protein, 22 g fat (3 g saturated fat), 28 g carbohydrate (26 g sugars), 9 g fiber, 38 mg sodium
BELGIAN ENDIVE is a mildly bitter salad leaf, high in fiber, vitamin C and a variety of minerals. The red variety provides good amounts of beneficial antioxidants.
|Endive and Apple Salad|