Prep time: 10 minutes
Total time: 15 minutes
for the dressing:
⅔ cup|150 ml cider vinegar
2 tablespoons runny honey
3 tablespoons lemon juice
2 small cinnamon sticks
3 tablespoons olive oil
coarse sea salt and freshly ground black pepper, to taste
for the salad:
8 ounces|227 grams|2 small Cox or Pink Lady apples
10 ½ ounces|298 grams|6 red or white Belgian endives, trimmed, leaves separated and core removed
7 ounces|198 grams black radish or black or white turnip, sliced (1 to 2-mm thick) on a mandoline
½ ounce|14 grams parsley, coarsely chopped
- Start with the dressing. Heat the vinegar, honey, lemon juice, and cinnamon in a small saucepan over high. Bring to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes, until the reduction is thick and syrupy and there is 3 ½ tablespoons left. Remove from the heat and set aside to cool before removing the cinnamon stick and whisking in the olive oil, along with a scant ½ teaspoon of salt and a good grind of black pepper.
- Quarter and core the apples just before serving, then slice them thinly (1 to 20mm thick), lengthwise. Place in a large bowl and add the endive, radish, and parsley. Pour over the dressing, toss everything together, and serve.
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