Skillet Endive and Apple Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Endive and Apple Salad sits in the Salads section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¼ cup raw hazelnuts
- 1 medium radicchio, ~8 ounces, halved, cored, and thinly sliced
- 2 medium endive heads, 4 ounces each, ends trimmed, halved lengthwise and thinly sliced crosswise
- 2 Pink Lady apples, quartered, cored, and thinly sliced
- 2 tablespoons minced chives
- 2 tablespoons chopped Italian parsley
- ¼ cup extra virgin olive oil
- ¼ cup apple juice, the cook like Martinelli’s brand the best
- 2 tablespoons apple cider vinegar
- 1 teaspoon organic whole grain mustard or Dijon mustard, be sure to read the label to make sure there aren’t any funny ingredients!
- ¼ teaspoon Red Boat fish sauce
Method
The best part of this salad is the crunchy topping of Crispy Prosciutto and toasted hazelnuts! Make ’em first.
Forgot to stock up on toasted hazelnuts? No prob—just toast ’em yourself. Set the raw hazelnuts in a single layer on a parchment lined baking sheet. Roast the nuts at 350°F for 10-15 minutes or until the skins are crackly and you can smell the nuttiness. You can remove most of the papery skin by rubbing the hot nuts in a clean towel. Then, roughly chop the hazelnuts and keep nearby.
Make the dressing by whisking together the olive oil, apple juice, apple cider vinegar, mustard, and fish sauce in a small bowl. Alternatively, you can use an immersion blender to blitz all the liquid ingredients together in a flash. To be honest, you might not use all the dressing, but the cook always like to err on the side of making extra in case the cook bitter greens have more bite than usual. Besides, it’s always good to have extra dressing in the fridge.
Mix the chopped radicchio, endive, and apples in a large bowl and toss with ¾ of the dressing. If needed, add more dressing to taste.
Divide the dressed greens onto four platters and crown each salad with Porkitos, toasted hazelnuts, and a sprinkle of fresh herbs.
Kitchen notes
- Remember: apples start to brown a few minutes after you cut ’em up, so dress them right away or keep them in salted water until you’re ready to make the salad.
- (Yeah, you heard me right: salted water!
- You rinse it off before you eat the apples.) In the summertime, peaches and nectarines can substitute for the apples!
