Endive & Apple Salad - Martha Stewart Livin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Canned anchovy fillets, rinsed
1/2 tsp: Dijon mustard,
1 tbsp: Plus 1/4 t lemon juice,
Freshly ground pepper,
2 tbsp: Extra-virgin olive oil,
3 Stalks: celery,
1: Granny Smith apple,
2 Heads: Belgian endive, leaves separated
Salt,
Directions:
1. Chop anchovies and place in a bowl with mustard. Add 1 T of the
lemon juice and pepper to taste, and mix well. Slowly whisk in the
olive oil. The dressing can be made a day ahead of time,
2. Peel the celery to remove the strings. Cut each stalk into thirds
and julienne. Set aside. Quarter and core the apple, but do not peel.
Thinly slice each quarter and place in a serving bowl. Sprinkle
remaining 3/4 t lemon juice over apples and toss to coat.
3. Julienne endive leaves. Add celery and endive to the apples and
toss with dressing. Season to taste with salt and pepper. Serve
immediately.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
lemon juice and pepper to taste, and mix well. Slowly whisk in the
olive oil. The dressing can be made a day ahead of time,
2. Peel the celery to remove the strings. Cut each stalk into thirds
and julienne. Set aside. Quarter and core the apple, but do not peel.
Thinly slice each quarter and place in a serving bowl. Sprinkle
remaining 3/4 t lemon juice over apples and toss to coat.
3. Julienne endive leaves. Add celery and endive to the apples and
toss with dressing. Season to taste with salt and pepper. Serve
immediately.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp