Black Radish, Endive and Apple Salad 8.000

Scott Suchman for The Washington Post

Nov 15, 2015

The Thanksgiving salad course is an easy place to experiment with flavors and textures; the tender crunch in this mixture, with its cinnamon-scented dressing, seems to mesh particularly well with the holiday meal.

Make Ahead: The dressing can be made several hours in advance and held at room temperature. Re-whisk just before serving.

Where to Buy: Black radish is in farmers markets and larger grocery stores now.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 1 1/3 cups apple cider vinegar
  • 1/4 cup honey
  • 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

Directions

Combine the vinegar, honey, 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.

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Recipe Source

Adapted from "NOPI: The Cookbook," by Yotam Ottolenghi and Ramael Scully (Ten Speed Press, 2015).

Tested by Bonnie S. Benwick.

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