As last weekend showed us, sometimes it is just too hot to cook. Which is why salad is one of my favorite go to dinners in the summer. It’s fast and doesn’t involve an oven.
While salad is great in many ways, it’s easy to fall into a rut of lettuce, cucumber, tomato, etc.
To avoid lettuce overload, this salad uses endive instead. Since I have not done a lot of cooking with endive, I was not sure what to expect in terms of its flavor. It’s like a much smaller, slightly softer version of cabbage. It’s actually very easy to work with because of its mild flavor, it can pair with a lot of other flavors.
I like this salad served with some grilled fish, rotisserie chicken (I get mine at Costco or Whole Foods) or a gluten-free roll (try Glutino’s, they are available at Whole Foods).
Serves 4 as a side salad or 2 as an entrée.
Endive and Apple Salad
3 small heads of endive
medium granny smith apple
3-4 medium beets
2 green onions
1/4 cup chopped walnuts
2 ounces goat cheese, crumbled (a sharp cheddar also works very well)
1. Thinly slice the endive, apple and green onion.
2. Dice or thinly slice the beets.
3. In a small pan, over low heat, toast the walnuts. They will be ready when you can smell them.
4. In a medium bowl, combine the beets, onion, apple and endive. Add the dressing a spoonful at a time and stir between additions. Stop adding dressing when the salad is lightly coated, but not drenched.
2 T champagne vinegar
2 T orange juice
1 t mustard
1/3 cup extra virgin olive oil
Salt and pepper, to taste
In a small bowl, add the vinegar, orange juice, mustard, salt and pepper. Whisk together. Slowly add the olive oil, while whisking the dressing.