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

Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian

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

Cooks' note

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

Recipe information

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

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.

TagsSalad Pomegranate Fruit Endive Chicory Leafy Greens Vegetable Hazelnut Nut Radish Root Vegetable Manchego Cheese Dairy Apple Side Dinner Gluten Free Vegetarian Weeknight Meals 30 Minutes or Less Broil Winter Epicurious

Recipe notes

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