Ingredients with Measurements:
- 3 endives, trimmed and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the sliced endives, crumbled feta cheese, chopped walnuts, and dried cranberries.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 12g
- Protein: 5g
- Fiber: 3g
- Sugar: 8g
Substitutions for ingredients:
- Endives can be substituted with any bitter greens, such as arugula or radicchio.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a more substantial meal.
- Swap out the dried cranberries for fresh pomegranate seeds for a seasonal twist.
Tips and tricks:
- To prevent the endives from turning brown, toss them with a little lemon juice before adding them to the salad.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with a few extra walnuts and dried cranberries for a pop of color.
Garnishes:
- Chopped fresh herbs, such as parsley or chives, can be sprinkled on top for added flavor.
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of crusty bread or crackers for added texture.
Troubleshooting advice:
- If the salad is too bitter, try adding a little more honey to the dressing.
- If the salad is too dry, add a little more olive oil to the dressing.
Food safety advice:
- Make sure to wash the endives thoroughly before using them in the salad.
- Store any leftover salad in the fridge and discard after 2 days.
Food history:
- Endives are a type of chicory that originated in Belgium in the 1800s.
Flavor profiles:
- This salad is a combination of bitter, sweet, and tangy flavors.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
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