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Endive And Red Lettuce Salad With Apple Wedges And Walnuts

Canadian.Recipes's picture
  Red tipped lettuce 1 Small
  Belgian endives/Heart of romaine lettuce 2
  Apple 1
  Thinly sliced onion 1 Cup (16 tbs)
  Walnut halves 1⁄2 Cup (8 tbs)
  Apple cider vinegar 25 Milliliter
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Granulated sugar 1 Pinch
  Vegetable oil 25 Milliliter
  Cayenne pepper 1 Pinch
  Walnut oil/Vegetable oil 25 Milliliter

Dressing: In bowl, whisk together vinegar, salt, black and cayenne peppers and sugar; gradually whisk in vegetable and walnut oils.
Refrigerate, covered, for up to 6 hours.
Separate lettuce leaves, discarding coarse or bruised parts.
Cut endives vertically into quarters and apple into thin wedges, removing core.
In large salad bowl, combine lettuce, endives, apple, onion and walnuts; sprinkle with dressing and toss.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (19 votes)

1 Comment

JayD's picture
I only used 2 tbsps of oil as I thought 4 was a bit much...I substituted pecans for walnuts..It was very good