Endive, Apple, and Walnut Salad


While many families don’t bother with a first course at Thanksgiving,  I like to serve a salad, and this is the one I traditionally serve.

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Endive, Apple, and Walnut Salad


    For the salad:
  • 1 pound (about 6) Belgian endives
  • 1 tart apple
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup broken walnut pieces
  • 1 1/2 ounces Gruyère cheese, cut in thin slivers (about 1/3 heaped cup), or crumbled feta
  • 2 tablespoons chopped flatleaf parsley, or a mix of parsley, tarragon, and/or chives
  • For the dressing:
  • 1 tablespoon sherry vinegar or champagne vinegar,
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, green shoot removed, finely minced (optional)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons extra virgin olive oil


  1. Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, cheese, and herbs.
  2. Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
  3. Whisk together the vinegars, lemon juice, garlic, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
  4. Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
  5. Advance preparation: You can prepare all of the ingredients several hours ahead. Keep the apples in the acidulated water. Refrigerate all of the ingredients until ready to assemble the salad.

Yield: 6



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