Don’t be scared off by the ambiguously-pronounced name, Belgian Endives are a great bitter-leaf lettuce for making salads that merge savory and sweet. The small size of the lettuce heads also makes them fairly easy to handle relative to the size of larger-leafed type of lettuce and the bitterness of the leafs contrasts nicely with both harvest fruits like apples and pears as well as our balsamic dressing.
This endive and apple salad relies heavily on a technique called “julienne” which is essentially the practice of cutting the item in question into long, thin strips. As a result, this salad is a great small plate to serve on the side of your traditional Thanksgiving fare or as an early course dish in a more formal setup.
Even better, this salad has three total ingredients, so it’s ready in a snap.
Trim the ends off of the endives and then cut in half lengthwise.
Thinly slice the endives and toss the strips into a medium bowl.
Dice one shallot and add to the bowl.
Core and halve the apple
Thinly slice the apple and add to bowl with endives.
Add the balsamic dressing and toss to coat. Alternatively, you can serve the dressing on the side and allow guests to dress their own salad.