Endive Apple Salad
Ingredients
The salad
-
4
large
endives
-
1
unit
apple (honey crisp, gala, or similar)
-
¼
cup
red onion, very thinly sliced
-
⅓
cup
toasted walnuts
-
¼
cup
Italian parsley
The dressing
-
2
ounces
blue cheese, finely crumbled
-
½
cup
whole milk yogurt
-
1
small clove
garlic, grated or finely minced
-
1
teaspoon
Worcestershire sauce
-
1
teaspoon
lemon juice
-
½
teaspoon
ground mustard
-
¼
teaspoon
sea salt
-
½
teaspoon
pepper
-
1–2
tablespoons
olive oil or water to thin
Instructions
- Make the dressing by whisking or blending the dressing ingredients together, adding water or olive oil to thin it as needed.
- Trim the ends off the endive, pull apart the leaves, and place them in a large bowl.
- Cut the apple into quarters, core, and thinly slice it, then add it to the bowl along with the sliced red onion, parsley, and toasted walnuts.
- Add dressing gradually, tossing to coat the leaves lightly, and taste for salt and pepper.
- Serve in the bowl or divide among plates, stacking the salad high and sprinkling with fresh cracked pepper.
Nutrition Facts (estimated)
Servings
4-6
Calories
228
Total fat
13.3g
Total carbohydrates
23.2g
Total protein
7.8g
Sodium
266.8mg
Cholesterol
7.6mg
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