Author Notes: Crunchy endive and walnut salad has a punchy dijon dressing, shaves of parmesan and crisp slices of sweet-tart apple.
—garlic and zest
Serves: 2
Ingredients
-
1
tablespoon dijon mustard
-
1
clove garlic, minced
-
2 1/2
tablespoons olive oil
-
1-2
grinds black pepper
-
1
head endive
-
1/2
apple, cored and thinly sliced, tossed in a squeeze of lemon juice to prevent oxidation
-
2-3
radishes, thinly sliced
-
2
tablespoons toasted walnuts, roughly chopped
-
1
hardboiled egg, peeled and roughly chopped
-
2
tablespoons grated parmesan cheese, or shave 4-5 slices of parmesan off a block of cheese with a vegetable peeler
-
microgreens (optional)
Directions
- In a small bowl add the garlic and mustard. Slowly drizzle the oil into the mustard mix while stirring to emulsify. Add the pepper and stir to combine. Set aside.
- Pull the endive leaves apart and arrange on a platter. Add the radish and apple slices, tucking them in and around the endive.
- Dot the chopped egg over the salad and sprinkle on the walnuts. Drizzle the dressing over the salad.
- If you’re using shredded parmesan cheese, sprinkle it evenly over the endive. If you have a whole block of parmesan, use a vegetable peeler to shave thin slices over the salad.
- Sprinkle with microgreens and serve.
1 of 2
Photo by garlic and zest
2 of 2
Photo by garlic and zest