Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Recipe information
Total Time
25 minutes
Yield
8–10 servings
Ingredients
1/4 cup plus 1 tablespoon Champagne or white wine vinegar
2 Honeycrisp apples, thinly sliced
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
3/4 cup coarsely chopped salted, smoked almonds, divided
Flaky sea salt
Freshly ground black pepper
1/2 cup (1") chives
Preparation
Step 1
Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
Step 2
Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
Step 3
Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
Step 4
Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.
Recipe notes
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