The other day, I was served a similar salad at a restaurant. It was made with white cabbage and green apple. It’s been a wonderful discovery, I loved it. It was so refreshing and flavorful! I loved the fact that it was so crunchy and juicy… Long story short, I decided to make more green apple salads from now on
Chicory (the Belgian endive kind) is great in salads. Whether it’s served natural or with walnuts and blue cheese, I’m a big fan of it. It sounded perfect to help me recreate the freshness I enjoyed so much in the cabbage salad. This is how these two ended-up together!
This green apple and Belgian endive salad is seasoned with basil and an old fashioned mustard and raspberry vinaigrette. Wonderful fruit flavors, slight mustard taste and tons of juice each time it crunches under your teeth… Enjoy!
Preparation time: 7 minutes
Ingredients (for 4 servings)
2 Belgian endives
1 green apple
2 tablespoons of chopped basil
3 tablespoons of olive oil (click here to buy online)
1 tablespoon of raspberry vinegar (click here to buy online)
1/2 teaspoon of old fashioned mustard (click here to buy online)
Salt & pepper
1/ Rinse and dry endives. Take off the first leaves if they don’t look good. Cut off the hard part and carve a 1/2 inch cone into the end of the stem. Slice endives.
2/ Peel and cut apple into thin strips. (This technique is called Julienne or matchstick cut, it adds texture to the salad.)
3/ Combine endives, green apple and chopped basil in a salad bowl.
4/ Prepare vinaigrette in a smaller bowl: pour raspberry vinegar first, then add olive oil and mustard. Season with salt and pepper. (If you pour olive oil first, elements won’t mix well with each other. Here is the secret to a great vinaigrette… Easy, huh )
5/ Add a pinch of salt on the salad, pour vinaigrette and toss.
6/ Serve right away in small individual bowls or ramekins.