Apple and Endive Salad


  • ¼ cup (45 grams) extra-virgin olive oil
  • 1½ lemons, juiced + ½ lemon
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 5 medium Belgian Endive, ends trimmed and cut into ½-inch circles OR 2 large bunches Curly endive, roughly chopped
  • 1 medium red apple, cored, and cut into ½-inch cubes
  • 115 grams Gruyere cheese, rind removed and diced into ½-inch cubes
  • 40 grams dried cranberries
  • 125 grams corn kernels


  1. In a small bowl whisk together the olive oil, juice of 1½ lemons, salt, and pepper. Set aside.
  2. In a large bowl, toss together the endives and apples.
  3. Squeeze the juice of half a lemon into the bowl and toss to coat.
  4. Toss in the cheese and corn.
  5. Sprinkle the cranberries on top and lightly toss.
  6. To serve, pour the dressing over the salad and lightly toss.

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