Apple and Belgium Endive Salad

Belgium endive (chicory) has a small head of cream-colored, bitter leaves. It is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves from turning green and opening up. Exposure to light turns it to green and bitter so store in a brown paper bag in the crisper. It’s an excellent source of vitamins A and C, and a good source of dietary fiber.

Serves 4
recipe adapted from French Cooking for Dummies
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2 Belgium endives
1 green apple, peeled and cut into strips
2 tablespoons chopped basil
3 tablespoons olive oil
1 tablespoon raspberry vinegar
1 to 2 teaspoons sugar or honey
1/2 teaspoon old fashioned mustard
chopped parsley (for garnish)

Rinse and dry endives. Remove outer leaves if they don’t look good. Cut off the hard end and slice endives. Combine endive, apple and basil in a salad bowl. To make the vinaigrette, pour in raspberry vinegar first, then add olive oil, sugar and mustard in a small bowl. Whisk until combined and season with salt and pepper. Pour the vinaigrette over the salad and toss. Top with parsley and serve at once.

The Culinary Chase’s Note: A simple and delicious salad. To add a bit of color and flavor, toss in a handful of dried cranberries. 

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