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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 canned anchovy fillets, rinsed 1/2 teaspoon Dijon mustard 1 tablespoon plus 3/4 teaspoon lemon juice Freshly ground pepper 2 tablespoons extra-virgin olive oil 3 stalks celery 1 Granny Smith apple 2 heads Belgian endive, leaves separated Salt

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 canned anchovy fillets, rinsed 1/2 teaspoon Dijon mustard 1 tablespoon plus 3/4 teaspoon lemon juice Freshly ground pepper 2 tablespoons extra-virgin olive oil 3 stalks celery 1 Granny Smith apple 2 heads Belgian endive, leaves separated Salt

Directions

Chop anchovies and place in a bowl with mustard. Add 1 tablespoon of the lemon juice and pepper to taste, and mix well. Slowly whisk in the olive oil. The dressing can be made a day ahead of time.

Peel the celery to remove the strings. Cut each stalk into thirds and julienne. Set aside. Quarter and core the apple, but do not peel. Thinly slice each quarter and place in a serving bowl. Sprinkle remaining 3/4 teaspoon lemon juice over apples and toss to coat.

Julienne endive leaves. Add celery and endive to the apples and toss with dressing. Season to taste with salt and pepper. Serve immediately.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Endive and Apple Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Endive and Apple Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest