Endive-Apple Salad
Posted: Sun Aug 16, 2009 8:30 pm
Endive-Apple Salad
Master Chef Hubert Keller
This easy, quick salad adds cool crunch and a touch of sweet moistness to the mustard seed burgers. It would work just as well with seafood and vegetarian burgers. For extra color, use one head each green and red endive. To keep its flavor fresh, make it close to serving time.
Ingredients:
2 tablespoons pine nuts
2 teaspoons sherry vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 small heads endive
1 small tart green apple
1 tablespoon finely chopped fresh chives
Preparation:
In a small dry pan, toast the pine nuts over medium heat until lightly browned all over, about 3 minutes. Be careful not to overcook; pine nuts burn easily. Immediately pour the nuts onto a saucer to cool.
In a medium bowl, whisk together the vinegar, olive oil, and salt and pepper to taste. Cut the endive crosswise into thin slices and toss them with the dressing. Quarter and core the apple. Slice the quarters thinly crosswise, and then cut the slices into matchsticks. Toss these with the endive. Add the pine nuts and chives, toss well, and taste for seasoning. Toss again just before serving. Serves 4.
Master Chef Hubert Keller
This easy, quick salad adds cool crunch and a touch of sweet moistness to the mustard seed burgers. It would work just as well with seafood and vegetarian burgers. For extra color, use one head each green and red endive. To keep its flavor fresh, make it close to serving time.
Ingredients:
2 tablespoons pine nuts
2 teaspoons sherry vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 small heads endive
1 small tart green apple
1 tablespoon finely chopped fresh chives
Preparation:
In a small dry pan, toast the pine nuts over medium heat until lightly browned all over, about 3 minutes. Be careful not to overcook; pine nuts burn easily. Immediately pour the nuts onto a saucer to cool.
In a medium bowl, whisk together the vinegar, olive oil, and salt and pepper to taste. Cut the endive crosswise into thin slices and toss them with the dressing. Quarter and core the apple. Slice the quarters thinly crosswise, and then cut the slices into matchsticks. Toss these with the endive. Add the pine nuts and chives, toss well, and taste for seasoning. Toss again just before serving. Serves 4.