Endive Salad With Greek Honey Vinegar & Cretan Evoo

4.67 from 3 votes

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!

4.67 from 3 votes

Endive Salad With Greek Honey Vinegar & Cretan Evoo

By Diane Kochilas

Servings

Christmas, Meze / Starters, Recipes, Salads, Thanksgiving

Servings

Christmas, Meze / Starters, Recipes, Salads, Thanksgiving

Ingredients

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

Instructions

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.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Endive Salad With Greek Honey Vinegar & Cretan Evoo