Time: 15 min.
Complexity: easily
Servings: 2

This winter salad is rich in vitamins and fiber, and looks absolutely summery! Crisp and juicy endive, escarole, and celery are perfectly complemented by sweet and tart Granny Smith apples in a refreshing apple cider vinegar vinaigrette. Serve as an appetizer or as a light side dish for holiday meats.

Ingredients:

• 1 small head of escarole, torn into small pieces
• 1 Belgian endive, leaves separated
• 1 stalk celery, thinly sliced ​​diagonally
• 1 small Granny Smith apple, halved and thinly sliced
• 1 tbsp. apple cider vinegar
• 1 tbsp. white wine vinegar
• 1 tbsp finely chopped shallot
• 1/4 cup olive oil
• Shredded Parmesan cheese for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

endive salad, escarole salad, apples, celery, wine vinegar, apple cider vinegar, Parmesan cheese

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Preparation:

Step 1
• Combine herbs, celery and apples in a large salad bowl.
Step 2
• In a separate bowl, combine both vinegars and the shallots. Slowly whisk in the olive oil, season with salt and pepper. Toss the salad with a small amount of the vinaigrette. Sprinkle with shaved Parmesan.

Votes: 2