Endive, Apple and Cranberry Salad (Salade d’endive, de pomme et de canneberges)
Endive, apple and cranberry salad. Photo: Gordon Beck
Endive is grown in the dark at Endives J.M.S. in St-Clet. Available in white or red, its brand name is Diva. Photo: Gordon Beck
Apples, cranberries and endive are popular autumn foods in Quebec. Some recipes combine the trio.
Grown in the dark and available year-round, Quebec endive is almost all produced at one big farm near the Ontario border. The beautiful oval heads, trade name Diva, come in creamy white or red-tipped, the latter a cross with radicchio. The Schryve family, who arrived in Quebec from France almost 40 years ago to discover the vegetable they’d grown at home almost unknown in Canada, run Endives J.M.S. in Saint Clet and also dispense favourite recipes, such as this colourful salad.
Endive, Apple and Cranberry Salad
2015-03-17 15:50:49
VINAIGRETTE
- 4 tablespoons (60 mL) vegetable oil
- 4 tablespoons (60 mL) cider vinegar
- Pinch each of salt and freshly ground pepper
SALAD
- 1 tablespoon (15 mL) vegetable oil
- 4 tablespoons (60 mL) whole pecans
- 1 tablespoon (15 mL) maple syrup
- 3 endives
- 2 firm apples, Cortland or Granny Smith, unpeeled, cored, cubed
- ½ cup (125 mL) dried cranberries
- 4 tablespoons (60 mL) chopped green parts of green onions
- 8 thin slices aged Cheddar cheese, about 2 by 4 inches (5 by 10 cm)
VINAIGRETTE
- In a small bowl or jar, whisk oil, salt and pepper with vinegar. Set aside.
SALAD
- In a heavy frying pan, heat oil and sauté pecans just until hot. Add syrup, turning to coat nuts. Turn onto a cutting board and chop coarsely. Set aside.
- Wash endive carefully and dry in a salad dryer or with towels. Then slice leaves thinly crosswise and arrange endive in four deep soup or salad bowls.
- Scatter with apples, cranberries and onions. Drizzle with vinaigrette and top each serving with two slices of cheese.
Julian Armstrong https://www.julianarmstrong.com/