Belgian Endive, Apple and Walnut Salad
Rich-tasting walnut oil adds a distinctive flavor to the dressing for this autumn salad, and it also reinforces the natural character of the walnut meats. Nut oils contain heart-healthy fats, but should be consumed in modest amounts. Use them in favorite salad dressings, on cooked vegetables or on baked potatoes. Nut oils easily become rancid, so make sure the oil you purchase is fresh. If you are unable to find red-leaf Belgian endive, use the yellow variety.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 or 3 red-leaf Belgian endive heads, 1/2 to 3/4 lb. total
- 2 Tbs. canola oil
- 2 Tbs. fresh lemon juice
- 2 tsp. walnut oil
- 1 tsp. grated lemon zest
- 1/2 tsp. kosher salt
- 1/2 cup coarsely chopped walnuts
- 1
- small Granny Smith apple, Braeburn apple and Golden Delicious apple
- 2 Tbs. chopped fresh dill