Apple and Endive Salad

Way before it was cool to put apples in salad, my mom was making apples and endive salad. Endives are bitter little lettuces, related to radicchio. To counterbalance the bitter, my mom added tart Granny Smith apples and sour mustard/vinegar vinaigrette. the flavors are all really intense, but they work together. My addition to this perfection is walnuts, mostly for health sake. You could add some bleu cheese if you’re going over the top.

If you don’t know already know, this is what an endive looks like:

And this is the most efficient method to chop one of these bad boys:

Basic Vinaigrette:

• 1 part dijon mustard
• 3 parts oil
• 1 part vinegar
• salt, pepper

In a small bowl combine the mustard, oil and salt and pepper. Stir like a lunatic. The mustard won’t totally dissolve, but try your damndest. Add the vinegar a little bit at a time. Stir after each addition and taste. The dressing is going to taste strong. It should: it has to compete with bitter and sour. If it’s bland you put too much oil and your dressing is going to be boring. When you add the vinegar the mixture should emulsify more easily. Stir vigorously. Pour over salad, refrigerate leftovers in  an airtight tupperware. It will last a while. 

Endive Salad:

• 4-5 Belgian Endives (I’m not sure there are other kinds, but that’s how they’e always labeled), chopped
• 1 Granny Smith apple, chopped (I don’t bother peeling them, though I guess you could)
• 1 handful walnuts, chopped (optional, but encouraged)
• 1 handful bleu cheese (optional)

Combine all the chopped ingredients in a large bowl and toss in the salad dressing. Devour ravenously.

(photos via loscheiner)