Caroles Favorite Celery Endive & Apple Salad

I don’t remember the origin of this salad but it’s a favorite in our house.

For dressing: Whisk together 1/2 teaspoon Dijon mustard1 tablespoon freshly squeezed lemon juice, and freshly ground black pepper, to taste. Slowly whisk in 2 tablespoons extra-virgin olive oil.

For salad: Quarter and core (do not peel) 1 Granny Smith apple, slice thinly, and place in serving bowl with 3/4 teaspoons freshly squeezed lemon juice; toss to coat. Peel strings from 3 large stalks celery, cut into julienne strips and add to the apples. Julienne 2 heads of Belgian endive and add to the apples and celery.

To serve: Drizzle dressing over vegetables and toss. Season with salt and pepper, to taste. Serve immediately.

Serves 4.


Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.