apple and endive salad with parsley, mint, and salted almonds
An apple and endive salad topped with parsley, mint, and salted almonds. It is the perfect mix of flavors and textures and so quick to throw together.
Yield: 4 servings
  • ½ cup roasted almonds, chopped
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 endives, ends trimmed, quartered lengthwise and leaves separated
  • 1 large tart apple, such as Pink lady or honeycrisp, cored and thinly sliced crosswise
  • 1 shallot, thinly sliced
  • 1 cup fresh parsley, leaves and tender stems
  • ½ cup mint leaves
  • 2 tbsp lemon juice, plus more to taste
  1. Mix together the almonds and olive oil in a small bowl. Season to taste with salt and black pepper. Set aside.
  2. In a large bowl, toss together the endives, apple slices, shallot, parsley, mint, and lemon juice. Season to taste with salt, black pepper, and lemon juice.
  3. Place the salad mixture on a large serving platter or divide among 4 bowls. Top with the salted almonds and serve immediately.
Recipe from Dining In
Recipe by Joanne Eats Well With Others at