Salads are one of the reasons I look forward to winter. Endive salads in particular, because they are from my childhood, but all the other crisp, bitter, cold-weather greens, reds, and yellows: dandelion, escarole, frisée, radicchio…
In a month or so I may be looking forward to fresh peas and longing for tomatoes, but right now I am excited by the falling snow and this crunchy endive salad. It’s ready in 5 minutes and made a perfect lunch yesterday.
4 endives (should be tightly compact, white and pale yellow, without a hint of green)
1 red apple
About 8 walnuts
Comté (also Guyère or a hard sheep-milk cheese from the Pyrénées)
5 Tbsps good olive oil
1 1/2 Tbsps apple cider vinegar
Maldon sea salt
Freshly ground black pepper
Cut off endive stub and remove one outer layer of leaves. Rinse quickly under running water, shake dry, and slice crosswise into 1/2 inch (1 cm) pieces. Wash apple, cut into quarters, core, and slice quarters thinly crosswise. Immediately toss the endive and apple with the juice from 1/2 a lemon, as they oxidize quickly.
Shell the walnuts and break them into pieces. Cut the cheese into strips about 1 in (2.5 cm) long and 1/3 inch (1 cm) wide. There should be about as much cheese as there are walnuts.
Mix the walnuts and cheese with the endive and apple. Season with the olive oil, vinegar, salt, and pepper and toss well.