Recipe #3281
Apple-endive Salad with Toasted Hazelnut Dressing
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Dressing:
- 3 Tbsp. (45 mL) hazelnuts
- 3 Tbsp. (45 mL) plain yogurt
- 2 Tbsp. (30 mL) each: Irresistibles walnut oil and olive oil*
- 1 1/2 tsp. (7 mL) Irresistibles Dijon mustard*
- Salt and pepper to taste
- 2 endives
- 2 cups (500 mL) torn up iceberg
- 1/3 cup (80 mL) currants
- 2 apples, in bite-size pieces
- 3/4 cup (180 mL) cubed mild *or sharp cheddar
- 3 Tbsp. (45 mL) chopped fresh parsley
Preparation
Preheat oven to 400ºF/200ºC.
Bake hazelnuts on a baking sheet for about 10 min. Chop fine and set aside.
In a bowl, mix dressing ingredients together. Set aside.
Cut out cone-shaped white part at base of endives. Separate leaves and chop coarsely. Transfer to a large bowl.
Add remaining ingredients and toss.
Add dressing and toss again.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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