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magazine endive and apple salad
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The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.
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The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
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Sweet-tart apples, pungent blue cheese and crunchy pistachios make an irresistible combination in this fall salad.
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Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.
4.5
(4.48)
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A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
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Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here.
This is about as easy as entertaining gets, with big bonus points for its refined presentation and luscious flavors. Hand-feed one — or 10 — to someone you want to seduce or friends you want to impress.
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Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.
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The dressing will help keep the apples from discoloring, even if they sit out for a while.
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An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.
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(4.05)
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Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip.
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This lovely salad can slide from late winter into early spring when bouquets of radishes proliferate in the market. Some people find endive too harsh, but here the flavor is mellowed a bit and the leaves are given extra snap by a saltwater soak. This is a study in textures, with the silky endive accented by the crunch of the nuts, all lightly bound with a tart but delicate Meyer lemon dressing. Because of the egg yolk, the vinaigrette won’t last for more than two days in the fridge, but you’ll find lots of uses for any leftover dressing. Try tossing it with boiled Piccolo potatoes or use it on your favorite greens.
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In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.
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This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.
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This endive recipe with apples and grapes is a fresh, sweet start to any entrée.
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(5)
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This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
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A great dressing is the key to an outstanding potato salad. And let me tell you: in our version, this German lady is wearing a nice dress. Y’all know Gina dresses well, too, and once she adds her signature “pig,” this salad is a stand-out, even among the best potato salads in Memphis.
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Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.
4.6
(4.58)
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One of the most fun things about traveling is finding food inspiration and ideas. I’m most drawn to simple preparations with creative twists. In Israel, I loved the myriad varieties of salads, which are served morning, noon, and night. I could spend a month in Israel just studying the salads. On a recent trip, my family’s last lunch before heading to the airport was at a lovely little café in the suburbs of Tel Aviv. One of the dishes we enjoyed was a mixture of sweet and white potatoes on a bed of greens. Nothing fancy, but it looked great and tasted even better. Once home, I made my copycat version of the salad, with two additions: a diced avocado mixed into the greens, and a topping of pumpkin seeds. It may look fancy, but it’s very easy to make. The pleasing presentation makes it a good salad to impress company, as well as to bring to potlucks.
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This is a crisp and pleasing salad that gives you a chance to show off the subtle, clean-tasting apples you can find in the fall and winter, such as Macoun, Braeburn, or Gala (though it’s great with tart Granny Smith apples any time of year). It gets a mellow richness from Comté, a high-quality Swiss-style cheese that’s made in France, and the nuttiness of the cheese is echoed by the hazelnuts. (Walnuts would be a fine substitute, however.) I frequently use apple cider for the basis of sauces and dressings, because it’s lightly fruity but still fairly neutral, so it blends well with lots of different things. When cooked down or reduced, cider gets almost syrupy, which gives body as well as flavor to the dressing.
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This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.