Endive salad with apples, walnuts, and comté

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

1/2 lemon

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.

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5 Responses to “Endive salad with apples, walnuts, and comté”

  1. ladomestique.com Says:

    Beautiful combination of flavors, especially the apple and walnut. I’m headed to the grocery store and will have to add these ingredients to my list!

    • valerie Says:

      Thank you, Tess, glad you liked the combination. It’s a childhood memory and still a favorite!

  2. Sonia Says:

    great recipe….I just loved the combo !

  3. Karen Says:

    Always a winner, specially made by you my dear!

  4. francine Says:

    One of my favorite!…

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