Name: Winter White Salad With Endive and Pomegranate
Cook time: 30 minutes
Total time: 30 minutes
Yield: 8–10 servings
Ingredients: 3/4 cup hazelnuts; 2 tablespoons white wine vinegar; 2 tablespoons fresh orange juice; Kosher salt; 3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided; 3 Granny Smith or other crisp apples; 2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large; 1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin; 1/3 pound aged Manchego cheese, shaved (generous 1/2 cup); 1/2 cup pomegranate seeds

Active Time
30 minutes
Total Time
30 minutes

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Ingredients

8–10 servings

3/4 cup hazelnuts

2 tablespoons white wine vinegar

2 tablespoons fresh orange juice

Kosher salt

3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided

3 Granny Smith or other crisp apples

2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large

1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin

1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)

1/2 cup pomegranate seeds

Preparation

Step 1
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Step 2
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Step 3
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Step 4
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
Do ahead
Step 5
Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

Cooks' note

Have your endives and radishes sliced and ready to go before slicing apples to avoid apples browning.

Leave a Review

Reviews (4)

I really should not comment on the recipe itself, but the ingredient list is WRONG. The salad calls for endive, when the pictures show BELGIAN ENDIVE. Really big difference.
- libraryjim
- Chicago, IL
- 12/21/2016
I thought the concept of this salad was better than the finished product. It looked lovely. But it was pretty boring to eat. I believe it was the fault of the dressing, which was pretty tasteless. If I made it again, I would significantly change the dressing -- perhaps a Dijon vinaigrette? It definitely needed something more.
- nebn
- 12/28/2015
My family very much enjoyed this appetizer for Christmas dinner. The pomegranates gave the dish a perfect holiday appearance. But I think the salt measurements must be completely off, so I used only 1/2 teaspoon instead which probably saved the day.
- graphicrecipe
- Ottawa Canada
- 12/26/2015
I like the salad ingredients but not the dressing. It was too salty.
- Anonymous
- Los Angeles, CA
- 12/24/2015