Skip to main content

Endive, Apple, and Celery Salad With Smoked Almonds and Cheddar

4.4

(9)

Fresh endive apple and celery salad in a bowl topped with almonds and cheddar.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

Recipe information

  • Total Time

    25 minutes

  • Yield

    8–10 servings

Ingredients

1/4 cup plus 1 tablespoon Champagne or white wine vinegar
2 Honeycrisp apples, thinly sliced
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
3/4 cup coarsely chopped salted, smoked almonds, divided
Flaky sea salt
Freshly ground black pepper
1/2 cup (1") chives

Preparation

  1. Step 1

    Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.

    Step 2

    Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.

    Step 3

    Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.

    Step 4

    Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.

Read More
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Like hot honey chicken with peaches and a dirty martini spritz.
No grill needed for this just-charred-enough sweet and spicy chicken.
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.