A bright endive salad featuring sliced Lucy™ apples, chopped chives, and crumbled blue cheese is served in white and blue bowls on a wooden board. A cutting board with a wedge of crumbled blue cheese and sliced Lucy™ apples sits nearby, along with a striped towel and a knife on a dark marble surface.
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Lucy™ Apple & Endive Salad

This Lucy Apple and Endive Salad is a vibrant and refreshing dish that showcases the unique flavor and striking appearance of Lucy Glo and Lucy Rose apples. These apples, with their distinctive pink-hued flesh and crisp, sweet-tart profile, are the star of the salad, adding a burst of flavor and color to every bite. Paired with the tender bitterness of endive, the crunch of toasted almonds, and the creamy sharpness of blue cheese, the salad achieves a perfect balance of textures and flavors. A warm garlic-shallot vinaigrette ties the ingredients together, enhancing the natural sweetness of the apples and elevating the dish into a sophisticated yet simple delight. Whether as a starter or a light meal, this salad is a beautiful celebration of seasonal ingredients and culinary creativity.

Ingredients:

Salad:


– 1 Lucy Glo apple, cut into matchsticks
– 1 Lucy Rose apple, cut into matchsticks
– 1/4 cup toasted slivered almonds
– 2 heads of endive, cored and sliced in half
– Fresh chives, finely chopped
– 5 oz crumbled blue cheese (e.g., Pt Reyes Blue)

Dressing:


– 1/4 cup olive oil
– 8 cloves garlic, peeled
– 1 shallot, finely chopped
– 2 tbsp sherry vinegar
– Salt and freshly ground black pepper, to taste

Instructions:

1.Prepare the Garlic Oil: Heat the olive oil in a small skillet over medium heat. Add the garlic cloves and cook until golden brown, about 3–5 minutes. Remove the garlic and mash with a fork.

2. Make the Dressing: Place the finely chopped shallots in a heat-safe bowl. Pour the hot garlic-infused oil over the shallots. Add the mashed garlic, season with salt and pepper, and whisk to combine. Stir in the sherry vinegar and whisk again until the dressing is well-emulsified.

3. Assemble the Salad: In a large mixing bowl, combine the matchstick-cut Lucy Glo and Lucy Rose apples, sliced endive, fresh chives, and toasted slivered almonds. Drizzle the dressing over the salad and toss gently to coat everything evenly.

4. Plate the Salad: Divide the salad among plates or a serving dish. Sprinkle the crumbled blue cheese over the top.

 5. Serve: Serve immediately and enjoy this crisp, tangy, and flavorful salad!

Recipe by Valerie Musser of @WHOSAGOODLIZARD