by: Kate McMillan
Prep Time
10 minutes
Yield
4-6 Servings
Prep Time
10 minutes
Yield
4-6 Servings
summary
Sometimes the best side dish to a big holiday dinner is a crisp, clean and simple salad. This one comes together quickly, and the presentation is really stunning. You can substitute other herbs in this dressing such as dill, cilantro or tarragon. You can make the dressing ahead of time (up to 5 days in advance, kept in the refrigerator), but don’t add the herbs until you are ready to serve.
ingredients
- Salad Ingredients:
- 6 heads Belgian endive, preferably 3 yellow and 3 red
- 2 apples, quartered and cored
- 1/2 cup pecan halves, toasted
- Herbed Vinaigrette Ingredients:
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons basil, chopped
- 1 tablespoon parsley, chopped
directions
- Cut the bottom off each head of the endive. Loosen the leaves from 4 heads of endive (2 yellow and 2 red) and add the whole leaves to a large mixing bowl. Slice the remaining 2 heads of endive, crosswise, and add them to the bowl. Thinly slice the apples and add them to the mixing bowl.
- In a small mixing bowl, stir together the lemon juice, Dijon mustard, salt and pepper. Whisk in the olive oil and then stir in the basil and parsley.
- Toss the salad with dressing, to taste. Transfer to a serving platter or bowl and garnish with the pecans.
notes
Notes: If you can’t find red endive, you can substitute with 1–2 small heads of radicchio. The best way to toast nuts is in a dry skillet over medium heat. Shake the pan every couple minutes and toast just until you can smell their nutty aroma, about 4 minutes. This would also be delicious with walnuts or pistachios.
