Prep 10 mins
Cook 0 mins
This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999.
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 tablespoons frozen cranberry juice concentrate, thawed
- 1 tablespoon white wine vinegar
- 3 heads Belgian endive, thinly sliced crosswise
- 2 apples, unpeeled, cored, chopped (Red Delicious or Fuji work best)
- 1⁄2 cup chopped fresh cranberries (could use dried)
- 1⁄4 cup thinly sliced green onion
- 1⁄4 cup walnuts, toasted, coarsely chopped
- Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
- Season to taste with salt and pepper.
- Combine endive and apples in medium bowl.
- Pour dressing over; toss to coat.
- Sprinkle cranberries, green onions and walnuts over and serve.
I saw this recipe while I was making dinner, and decided to improvise with what I had in the house in order to make it. I used walnut oil, liquid cranberry juice, sherry vinegar, spinach, Pink Lady apples (a little more tart and crisp than a Fuji), dried cranberries (half the amount), walnut halves (double the amount), and no green onions (since I didn't have any). The dressing was yummy, we liked the amount of sweetness, and it was the right quantity for us, but a lot of people do like more dressing than we do. Update: Made this a second time with fresh cranberries (full amount), and also really liked it. I expected it to be a little on the tart side, but it really wasn't (in my opinion)!
Oustanding contrast of sweet and tart! I'll definitely make this again. The dressing is so good that you may want to make extra - this is just enough to moisten it. If taking this to a party, I'd probably add sugar to the dressing and use craisins to cut down the tartness but this is perfect for me.