Black Radish, Red Endive, and Apple Salad

Fresh and crunchy, sweet and sharp, this salad works both as a great meal opener alongside a number of richer dishes.

by Yotam Ottolenghi and Ramael Scully
15 December 2015, 4:08pm

Servings: 4

Total: 15 minutes


for the dressing:

2/3 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 black pepper, to taste

for the salad:

250 grams 2 small Cox or Pink Lady apples

300 grams 6 red or white Belgian endives, trimmed, leaves separated and core removed

200 grams black radish or black or white turnip, sliced 1/16 inch/1 to 2 mm thick on a mandoline

15 grams parsley, coarsely chopped


1. Start with the dressing. Place the vinegar, honey, lemon juice, and cinnamon in a small saucepan. 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 1/2 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 1/2 teaspoon of salt and a good grind of black pepper.

2. Quarter and core the apples just before serving, then slice them thinly (1/16 inch/1 to 2 mm), lengthwise. Place in a large bowl and add the endive, radish, and parsley. Pour over the dressing, toss everything together, and serve.

From Dirty Work: Yotam Ottolenghi and Ramael Scully Veg Out