Fall seems to be a time to start thinking about using apples and walnuts more than during the spring and summer. It may be because the the traditional harvest has come in and these are fresher ingredients than any other time of the year.
Down in the southern United States, where this blog originates, the weather seems to swing between hot and cold for most of the fall and part of the winter, leaving us wanting warm and savory dishes part of the time, and salads the rest of the time!
Below is a salad recipe that lends itself to both savory and sweet. It’s great for a light lunch, a brunch addition, or an accompaniment to grilling. It’s also a swift and simple side to take to a family gathering or holiday party.
HARVEST ENDIVE SALAD
2 heads endive (or substitute Romaine)
1 medium apple
3 oz Swiss cheese
1/4 cup walnut pieces, toasted
1 tbsp fresh chive, chopped for garnish
Wash, dry, and trim endive. Cut each leaf into quarters lengthwise. Crosscut into roughly 1/2-inch pieces. Place in large salad bowl.
Wash apple, core and cut into 1/2-inch slices. Add to salad bowl.
Cut cheese into approximately 1/4 inch cubes. Add to salad bowl.
Add salt and pepper to taste.
If serving immediately, toss with dressing and serve. Sprinkle with chives for added color.
If taking to a gathering, wait until you are about to serve before adding dressing and tossing salad.
1/4 rice wine vinegar
2 tbsp olive oil
2 tbsp canola or vegetable oil
Pinch of sugar
Pinch of salt
In a lidded glass jar, combine vinegar, oils, salt and sugar. Cover and shake vigourously to combine ingredients.
— Ann Cathey