Endive and Apple Salad


Servings: 4 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cans Canned anchovy fillets, rinsed
1/2 Teaspoon Dijon mustard
1 Tablespoon Plus 1/4 t lemon juice
Freshly ground pepper
2 Tablespoon Extra-virgin olive oil
3 Stalks celery
1 Granny Smith apple
2 Heads Belgian endive, leaves separated
Salt

Ready, set, cook!


1. Chop anchovies and place in a bowl with mustard. Add 1 T of
the lemon juice and pepper to taste, and mix well. Slowly whisk
in the olive oil. The dressing can be made a day ahead of time,

2. Peel the celery to remove the strings. Cut each stalk into
thirds and julienne. Set aside. Quarter and core the apple,
but do not peel. Thinly slice each quarter and place in a
serving bowl. Sprinkle remaining 3/4 t lemon juice over apples
and toss to coat.

3. Julienne endive leaves. Add celery and endive to the apples
and toss with dressing. Season to taste with salt and pepper.
Serve immediately.