Weekend at the Cottage Recipes: Healthy Endive Salad

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A gorgeous assortment of leafy reds and greens paired with celery, green onions, apple, Parm and chives, tossed with walnuts and a simple dressing.

Ingredients

4 – 5 small Belgian endive

1 small head radicchio

3 ribs celery, cut into bite-sized pieces

3 green onions, trimmed, divided lengthwise, diced

1 apple, diced

1 cup walnuts, roughly chopped

1 ounce white cheddar, finely diced

1/4 cup fresh chives, chopped

For the dressing:

1/4 cup walnut oil

3 tablespoons apple cider vinegar

juice from 1/2 lemon (about 2 tablespoons)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 egg, room temperature

1 teaspoon pure vanilla extract

For the orange sauce:

2 teaspoons cornstarch

2 teaspoons orange juice

2 tablespoons butter

½ cup golden yellow sugar

½ cup orange juice

1/3 cup orange liqueur

Instructions

Prepare dressing: Place all of the ingredients for the dressing into a small bowl. Whisk vigorously to combine.

Prepare salad: Trim ends of Belgian endive, cut head in half lengthwise then cut into 1/2-inch chunks.

Place in large salad bowl. Core the radicchio then rip or chop into bite-sized pieces. Add to bowl along with celery, onions, apple, walnut, cheddar and chives. Drizzle with dressing and toss gently to combine. Taste then season with salt and pepper, if desired. Serve immediately.

Watch the video on the Weekend at the Cottage YouTube Channel.

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