Serves 6

Notes

Crunch–crunch–crunch will end up as -munch–munch–munch when this salad is served. Flavor is obviously crucial in food, and certainly this salad has flavor, but tactile sensation is also a very important factor in our food perception and appreciation. We want pasta al dente, celery crunchy, bread grilled. This salad has a lot of texture to enjoy.

Ingredients

  • 3 tablespoons -apple--cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 5 tablespoons -extra--virgin olive oil
  • 6 heads Belgian endive, trimmed, cut on the bias into -1--inch--thick slices
  • 2 apples, skin on, cored, sliced into thin -half--moons
  • ½ cup walnut pieces, toasted and chopped
Lidia’s Commonsense Italian Cooking

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Lidia’s Commonsense Italian Cooking

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Directions

In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.

Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately. 

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now