Endive and Apple Salad with Cranberry Dressing
Halved cranberries and slivers of endive, apple, and yellow pepper rest like confetti atop a bed of frisee. The endive mixture was tossed with a cranberry-mustard vinaigrette, then arranged on the greens.
- Servings: 8
Source: Martha Stewart Living, December/January 1999/2000
- 1/2 teaspoon grainy mustard
- 2 tablespoons red-wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons walnut or olive oil
- 1 cup fresh cranberries, cut in half (4 ounces)
- 2 Granny Smith apples
- Juice of 1 lemon
- 3 large heads Belgian endive (about 1 pound)
- 1 yellow or red bell pepper, cored and very thinly sliced lengthwise
- 1 head frisee (about 6 ounces)
Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.