Black Radish, Endive & Apple Salad
2018-01-06 08:55:31
Serves 8
Ingredients
- 1 1/3 cups apple cider vinegar
- 1/4 cup agave
- 6 tablespoons fresh lemon juice (from 2 lemons)
- Two 3-inch cinnamon sticks
- 6 tablespoons olive oil
- 3/4 teaspoon coarse sea salt
- Freshly ground black pepper
- 3 or 4 small Cox or Pink Lady apples
- 8 Belgian endive (trimmed and cored), leaves separated
- 8 to 10 small black radishes, sliced very thin on a mandoline (may substitute 4 tender young turnips)
- Leaves from 1/2 bunch flat-leaf parsley, torn
Instructions
- Combine the vinegar, agave, lemon juice and cinnamon sticks in a small saucepan over medium-high heat. Once the mixture comes to a boil, cook for 10 to 15 minutes, stirring occasionally, until it has reduced to a syrupy 6 to 7 tablespoons. Remove from the heat; let cool completely, then discard the cinnamon sticks.
- Whisk in the oil, along with the salt and a good pinch of pepper.
- Just before serving, cut the apples horizontally into very thin slices, discarding any seeds. Place them in a large serving bowl along with the endive, radish and parsley. Pour the dressing over and toss gently to coat.
- Serve right away.
Notes
- The dressing can be made several hours in advance and held at room temperature. Re-whisk just before serving.
Adapted from Washington Post
Adapted from Washington Post
Sweet Vegan Living https://sweetvegan.net/
