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Endive and apple salad in
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| Artist: |
_ |
| Categories: |
Apple, Entrees, Fruits, Salads, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| | Canned anchovy fillets | | | -rinsed | | 1/2
| tsp | Dijon mustard | | 1
| tbsp | Plus ?t lemon juice | | | Freshly ground pepper | | 2
| tbsp | Extra-virgin olive oil | | 3
| | Stalks celery | | 1
| | Granny Smith apple | | 2
| | Heads Belgian endive, leaves | | | -separated | | | Salt |
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Procedures:
| 1 | Chop anchovies and place in a bowl with mustard. | | 2 | Add 1 t of the lemon juice and pepper to taste, and mix well. | | 3 | Slowly whisk in the olive oil. | | 4 | The dressing can be made a day ahead of time, Peel the celery to remove the strings. | | 5 | Cut each stalk into thirds and julienne. | | 6 | Set aside. | | 7 | Quarter and core the apple, but do not peel. | | 8 | Thinly slice each quarter and place in a serving bowl. | | 9 | Sprinkle remaining ?t lemon juice over apples and toss to coat. | | 10 | Julienne endive leaves. | | 11 | Add celery and endive to the apples and toss with dressing. | | 12 | Season to taste with salt and pepper. | | 13 | Serve immediately. | | 14 | Martha stewart living/october/94 scanned & edited by di pahl & |
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