Salad of Belgian Endive and Apple

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Apples may be a more seasonal choice of fruit in the fall but this salad is totally thirst quenching and refreshing – just the kind of thing you’d want on a warm spring or hot summer day.   When paired with an oil-free citrus-ginger dressing, the salad comes alive with flavours and contrasting textures that are perfectly balanced between tart and sweet, crunchy and soft. Raw or roasted walnuts contribute a rich, earthy sustenance that compliments all of the other flavours and provides the finishing touch here, . You’ll feel really light and energized after eating this!

This simple salad is a great dish all on its own but it would also be the perfect accompaniment or side dish at a summer barbecue, picnic or potluck.

Yields 6 generous servings (ingredients are easy to double or triple).

Dressing

  • ¾ cup freshly squeezed orange juice
  • 2 tbsp. fresh lime juice
  • ½ tbsp. homemade date or maple syrup
  • ½ tbsp. fresh gingerroot, peeled and grated
  • 2 tsp. fresh lemon juice
  • 2 tsp. Dijon mustard

Combine all of the dressing ingredients in a small bowl. Refrigerate until ready to serve. 

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For the Salad

  • 4 large or 5 small Belgian endive
  • 2 granny smith apples
  • 1 ½ tbsp. fresh cilantro or flat-leaf parsley, coarsely chopped
  • 2 oranges, sliced into thin rounds
  • 2-3 tbsp. walnuts, raw or roasted, coarsely chopped

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Pour the dressing into a large mixing bowl.  Slice the endive into julienne strips and core the apples. You can peel the apples before coring and slicing if you prefer but it isn’t necessary.

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Quarter the apples and cut each quarter into thin slices, and then into matchsticks.  As you cut, place the apples and endive directly into the bowl with the dressing, lightly tossing to prevent them from oxidizing.  Can be made a few hours ahead to this point. When ready to serve, add in the cilantro or parsley and walnuts and garnish with orange wedges. 

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