| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 serving |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 serving |
Ingredients
- 2 lemons, juiced, plus 1/2 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup and 2 tablespoons extra-virgin olive oil
- 5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
- 1 medium green apple, peeled, cored, and cut into 1-inch cubes
- 1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
- 1/2 avocado, diced into 1-inch cubes
- 2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
- 2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed
Instructions
- In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
- Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don’t turn brown. Add the cheese and avocado, and then add the cranberries and corn.
- Pour the dressing over the salad just before serving and toss to coat.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 418 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 609 mg |
| Serving Size | 1 of 4 servings |
| Calories | 418 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 609 mg |
Reviews
Love this salad!
I made this recipe for Thanksgiving. Twelve people, NO ONE liked this recipe. It was just weird.
This salad is excellent as suggested. However, if your lemons are large you may want to add a bit less than 1/2 lemon on the endive and apple.
Carissma, I have been making this Holiday Salad for 16 years. La Famiglia has come to accept it as a tradition on Christmas Day. The lemony dressing melds with the gruyère and apples, avocado, and pomegranate arils. What a side salad to look forward to every Christmas! Buon appetito!
I was so excited to make this salad for Christmas because she sold me on how wonderful it was. NOBOODY liked it. It sat on the Christmas table mocking me! It was just too weird. It was such a weird combination of flavors that didn’t work. So disappointed!!!
Can you make this the night before with lemon on then add the dressing prior to serving
This is really good—a wonderful mix of flavors and lighter than most “holiday” salads. I’ll be making again!
Positively one of my favorite salads ever! My family and I have been making this over the past couple years and we tried with the endive and with Romaine and like both versions. I make it all year around…Love it!
While I like the lemon, others thought it was too lemony. I thought it was a bit bland.
I love this salad. I usually do not like to repeat recipes, but this one I could do every week and not be tired of it. The clean taste the lemon juice gives it as well as the different textures in the salad(especially the crunchy endive makes this one recipe I will do often. For those who think the endive is too bitter, be sure to get the palest ones possible. The greener they are the more bitter! It is not necessary to use the 1/2 lemon for the apples and avocado as the recipe suggests. Just mix all the ingredients together. It is even good the next day. Stays crunchy. Sometimes I add a little baby spinach.