Endive, walnut, and apple salad

A French starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Apples are on the Dirty Dozen list, so it's worth sourcing them organic to reduce pesticide exposure. Endive also benefits from being organic, as leafy greens can carry pesticide residues.

Ingredients

• 4 heads Belgian endive
• 2 medium apples (such as Granny Smith or Gala)
• 1/2 cup walnuts
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Trim the base of the endive heads and separate the leaves.
2. Cut the apples into thin slices, removing the core.
3. Chop the walnuts into large pieces.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and lemon juice until well combined. Season with sea salt and black pepper to taste.
5. In a large salad bowl, combine the endive leaves, apple slices, and walnuts.
6. Drizzle the vinaigrette over the salad and toss gently to coat.
7. Serve immediately for best texture and flavor.

Notes

• For variety, try using pecans instead of walnuts.
• Aged balsamic vinegar can be substituted for red wine vinegar for a sweeter profile.
• Serve with a crusty gluten-free bread to complement the salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.