Apple and Almond Salad

Belgian endive grows in elegantly tapered bundles, 4 to 6 inches long. The leaves are creamy white in the middle and yellow-green on the edges. Avoid Belgian endives with browning edges, rusted spots or moistness. Store Belgian endive, unwashed, in a plastic bag in the refrigerator. If leaves turn brown, discard outer leaves. Wash Belgian endive with a damp cloth. Do not submerge in water. Trim the stem and cut the endive in strips crosswise. Belgian endive has a pleasantly tart taste and a crunchy bite. It’s great in salads, baked or braised. The inner leaves also make edible scoops for thick dips.

Ingredients

2 tart green apples, cut into 1/2-inch cubes
4 tsp vegetable oil
1 Tbsp lemon juice
3 Belgian endives, thinly sliced crosswise

1 tsp chopped garlic
1/4 tsp salt
2 Tbsp whole almonds

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Directions

Mix apples, endives and almonds together in a bowl.

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Mix remaining ingredients and pour over salad.

Toss thoroughly and serve.

Makes 4 servings