For a long time, I was really committed to only eating boring lettuce. It was romaine or nothing. In fact, I can specifically remember telling my mom, who had a taste for all kinds of leafy greens and spring mixes, that I wished we “lived in a house with normal lettuce.” Essentially, I didn’t have a very refined palette.
Fortunately, I have since grown out of my “normal lettuce” phase, and have developed a near obsession with trying all kinds of leafy greens.
Naturally, I’ve become curious about endives. With their big, boat-shaped leaves, they can be quite striking. I decided it was time to finally quell my curiosity and put these greens to the test. This apple and endive salad with apple cider vinaigrette was my first attempt at an endive salad, and I have to say, I’m completely happy with the results.
Endives have tender, white leaves that offer a soft texture and the perfect, delicate crunch I’ve always loved in salad.
They have a crisp, bitter flavor, which really helps to liven up a salad, and they pair particularly well with the sweet flavors in this recipe. Endives really flourish in the winter, and these fresh leaves are an easy way to brighten up your cold weather cooking if your recipes are feeling little tired.
While I’ve fallen in love with the endives in this apple and endive salad, there are also plenty of other ways to use this lettuce. You’ve probably seen recipes that make the most of its boat-like shape for fun appetizers. I bet you wondered how exactly they were making those big lettuce boats. Chances are, they were probably endives.
Alternately, there are plenty of recipes that use cooked endives, too. When cooked, the crisp, bitter flavor fades and leaves a sweet, mellow taste.
Anyway, back to the salad.
This sweet apple and endive salad with apple cider vinaigrette scores major points in presentation and flavor. Broad endives and thin sliced apples make for a bold dish that will wow your guests (or Instagram followers).
Earthy-sweet walnuts and crumbly feta cheese round out this simple, elegant salad, but we’re not finished yet.
Trust me, you will not want to serve this salad with anything other than my apple cider vinaigrette. With apple cider vinegar, honey, and lemon juice, it’s the perfect combination of sweet and zesty, while a tiny bit of garlic gives it a little extra kick. It really pulls this salad together (and you may just want to keep the recipe around for all your favorite salads).
Whether you’re an endive virgin, like me, or an experienced endive connoisseur, this sweet and savory salad is sure to please.
Yields: 4 servings | Serving Size: 1 1/2 cups | Calories: 148 | Total Fat: 9g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 88mg | Carbohydrates: 17g | Fiber: 4g | Sugar: 11g | Protein: 4g | SmartPoints (Freestyle): 3
- 4 small heads Belgian endive, stem cut off and roughly chopped
- 2 apples, cored and thinly sliced (any variety will work, but green is best)
- 1/4 cup walnuts, chopped
- 1/4 cup fat-free feta cheese, crumbled
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon honey
- 1 teaspoon fresh lemon juice
- 1 small clove garlic, minced
- 2 teaspoons olive oil
- In a large bowl, add the chopped endive. Top with apples, walnuts, and feta
- In a small bowl, whisk together the honey, lemon juice, and garlic. Add the olive oil and whisk until well combined.
- Drizzle over the prepared salad and lightly toss. Serve and enjoy!
More Salad Recipes:
If you’re tired of the same old leafy green salad, this beet and pecan salad is the perfect way to mix things up and bring some fresh flavors to your go-to side salad.
Along with the citrus and cranberries, this recipe also includes apple, pecans, blue cheese, and turkey bacon. With such a wide variety of ingredients, this Brussels sprout salad is the perfect combination of sweet and savory.