Apple and Endive Salad With Grapefruit Dressing
- Total Time
- 15 minutes
- Rating
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Ingredients
- 4teaspoons Dijon mustard
- 6tablespoons grapefruit juice
- Salt and freshly ground black pepper
- 4tablespoons safflower oil
- 4tablespoons soy oil
- 6medium Belgian endives
- 3well-flavored crisp apples (Macintosh, Cortland)
- 4large mint leaves, minced (optional)
Nutritional analysis per serving (6 servings)
231 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 10 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 1 gram protein; 435 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
- Step 2
Whisk in oils until mixture is creamy.
- Step 3
Cut ends off the endive and wash well. Dry and cut in julienne strips.
- Step 4
Core but do not peel the apples. Cut in julienne strips. Mix apple with endive and cover immediately with dressing or apple will darken.
- Step 5
Serve on individual plates and sprinkle with mint leaves.
- This has been adapted from a dish served by Sal Montezinos at the Deja Vu Restaurant in Philadelphia.
Private Notes