Belgian Endive, Apple & Watercress Salad
with Apple Cider Dressing
Good any time of year, but this salad captures the essence of fall with Granny Smith Apples and Apple Cider Dressing.
This is a great salad anytime, but really good as a Fall treat when the apple harvests are at their peak and plentiful. I generally go with a Granny Smith Apple because its texture is firm and crunchy. Other varieties of apples, like Gala and Red Delicious have a texture that is slightly mealy, and will not stand up well to the assault and acidity of lemon juice and vinegar.
A Study of Belgian Endive - Belgian Endive, Apple & Watercress Salad
Yield: 4 Salads
Fall flavors on a plate with Granny Smith Apple, Watercress and an Apple Cider Vinaigrette
Ingredients
- 4-5 heads Belgian endive
- 1 cup watercress, stems removed, washed and rough chopped
- 2 green onions, chopped
- 2 apples (like, Granny Smith)
- juice of 1/2 lemon fresh
Instructions
- Put 2-3 cups of very cold water into a large bowl and add the juice of 1/2 lemon.
- Peel and core the apples and cut them into small wedges, placing them into the cold lemon water bath.
- Core the endive and remove the leaves, and also place them in the cold lemon bath until ready to use.
- Make the Apple Cider Dressing.
- Drain the Apples and Endive well and blot with paper towels.
- Spin all in a salad spinner to remove all moisture.
- Combine the Apples and Endive with the Watercress and Green Onion in a large salad bowl and toss with the Apple Cider Dressing.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
Salad Dressing Repository - Apple Cider Dressing
Yield: 3-4 Salads
Great on a Fall salad of Belgium Endive, Watercress and Granny Smith Apples.
Ingredients
- 1 small shallot, finely minced
- 1/4 cup apple cider vinegar
- 6 oz natural (no sugar added) apple sauce (like, Mott's Single-Serving)
- 1 tsp dried orange peel
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/8 tsp sea salt
- 7-8 grinds freshly cracked black pepper
- 1/4 cup avocado oil
Instructions
- Pulse the shallots with the vinegar in a food processor until the shallots are almost liquefied.
- Add the other ingredients except the avocado oil and pulse the food processor until everything is well blended.
- While the processor is spinning, add the oil until the dressing is fully emulsified.
- Allow the dressing to rest a room temperature for an hour before adding to the salad.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved