This recipe was inspired by a mis-ordering (my fault) on the website, of a family sized fruit and veg box. This recipe took care of the heads of endive – which, slightly randomly, we received three of – and some of the mini apples from the mini apple avalanche. Thanks Grandma.
I think of this as a tangier version of a Waldorf salad. Crunchy endive provides a bitter seasonal note, and I swap out the mayo for a tangier combination of Greek yogurt and goat cheese.
It’s worth noting that the dried cranberries take this totally in a Thanksgiving direction if that’s a helpful direction to go in.
Endive autumn salad (serves 4)
16 endive leaves
3 tbsp soft goat cheese
1 tbsp Greek yogurt
juice and zest of 1/2 a small lemon
I handful of dried cranberries
1 handful of diced apple (skin on if you like – I do) – I had mini apple in my veg box, so I used 4
1 handful of candied walnuts (I buy them that way, but they can be made by tossing the nuts with a tbsp of balsamic, a tbsp of brown sugar and some salt and roasting in a medium oven for a few minutes – watch them or they burn)
Salt and pepper
- Mix the goat cheese with the yogurt. lemon and lemon zest
- Add the apple and the cranberries and season well
- Spoon the mixture into the solid end of the endive (or spoon into a bowl and use the endive leaves and other raw veg as scoops)
- Put the walnuts into a zip lock bag, seal and bash with a mug or rolling pin so that they’re crushed buy still lumpy, then sprinkle on top
If you can make that you can make this:
- Add diced celery for a more classic Waldorf note
- Add diced roasted chicken and serve on chopped salad leaves
- Or serve on top of cous cous
- Add a tsp of chopped fresh tarragon to the goat cheese mixture
- Toast slices of French bread then sub with a cut clove of garlic and drizzle over some olive oil. Spread the mixture (minus the endive) on top to make crostini.
This recipe originally appeared with a recipe for a spiced cranberry apple cooler cocktail and a musing on the inner lives of naked art models.