Endive And Red Lettuce Salad With Apple Wedges And Walnuts Recipe
Ingredients
| 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 |
Directions
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.
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.
Chef
