1 Video | Photo: Holiday Salad Recipe
Ingredients
- 2 lemons, juiced, plus 1/2 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup and 2 tablespoons extra-virgin olive oil
- 5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
- 1 medium green apple, peeled, cored, and cut into 1-inch cubes
- 1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
- 1/2 avocado, diced into 1-inch cubes
- 2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
- 2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed
Directions
In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.
Pour the dressing over the salad just before serving and toss to coat.
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By jenya2u
Reston, VA
on October 26, 2012
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While I like the lemon, others thought it was too lemony. I thought it was a bit bland.
By lwntrtn
Austin, TX
on August 28, 2012
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I love this salad. I usually do not like to repeat recipes, but this one I could do every week and not be tired of it. The clean taste the lemon juice gives it as well as the different textures in the salad(especially the crunchy endive makes this one recipe I will do often. For those who think the endive is too bitter, be sure to get the palest ones possible. The greener they are the more bitter! It is not necessary to use the 1/2 lemon for the apples and avocado as the recipe suggests. Just mix all the ingredients together. It is even good the next day. Stays crunchy. Sometimes I add a little baby spinach.
By cristicooks
on January 03, 2012
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It's a little bitter, so I added some balsamic vinegar to the mix and it sweetened it up!
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