Appetizer: United States – Endive, Apple and Radish Salad with Dijon-Caper Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

3 small heads Belgian endive, cores trimmed and thinly sliced
2 cups (60 g) baby arugula or watercress
1 crisp apple (Honeycrisp or Granny Smith), julienned
6 radishes, thinly sliced
1 small shallot, thinly sliced
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) chopped flat-leaf parsley
Fine sea salt and freshly ground black pepper, to taste
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) capers, rinsed and finely chopped
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 / 2 tsp (2.5 ml) honey
1 / 4 cup (60 ml) extra-virgin olive oil
Lemon zest, for garnish (optional)

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3 to 4 minutes; transfer to a plate to cool.
In a small bowl, whisk together the Dijon, chopped capers, white wine vinegar, lemon juice, honey, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste.
In a large bowl, combine the endive, arugula, apple, radishes, shallot, chives, parsley, and cooled walnuts.
Just before serving, drizzle in enough vinaigrette to lightly coat and toss gently. Finish with lemon zest and a final pinch of salt and pepper. Serve immediately.