Endive Salad With Greek Honey Vinegar & Cretan Evoo
On any festive table, rich foods call out for a counterbalance, and this delicious Greek salad with pleasantly bitter endive and green apples is almost refreshing enough to be a palate cleanser. The Aegina pistachios and an amazing olive oil from Crete, give this Greek recipe a super healthy Mediterranean aura!
- 3/4 cup Aegina pistachios
- 2 tablespoons Greek honey vinegar vinegar
- 2 tablespoons fresh orange juice
- Kosher salt
- 3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil divided, such as Pamako olive oil from Crete
- 3 Granny Smith or other crisp apples
- 2 1/2 pounds endive trimmed, leaves separated, cut in half crosswise if large
- 1/2 pound radishes very thinly sliced, preferably using a mandolin
- 1/3 pound aged Kefalograviera cheese shaved (generous 1/2 cup)
- 1/2 cup pomegranate seeds
Toast pistachios in a dry skillet over medium heat for a few minutes, shuffling the pan back and forth until golden brown, about 6 – 8 minutes. Set aside to cool.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.