This is a salad my Aunt Raffy makes for every holiday including Christmas and Thanksgiving. It's a wonderful combination of flavors and a dish that will always remind me of holidays with her.
Juice of 1 lemon
6 medium Belgian endive, ends trimmed and cut into 1-inch circles
1 large green apple, cored and cut into 1-inch cubes
1 ear of corn, cooked and kernels removed, or 1 cup defrosted corn kernels
6 ounces Gruyere cheese, diced into 1-inch cubes
1 avocado, diced into 1-inch cubes
1 large pomegranate (optional)
1/3 cup fresh lemon juice (from 2 lemons)
1/2 cup extra-virgin olive oil
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
To make the salad
Place half the lemon juice into a large bowl. Add the endive and apples and toss to coat to prevent them from turning brown. Add the corn and cheese, and toss. Drizzle the remaining lemon juice over the avocado cubes and add them to the salad. Cut the pomegranate in half, if using, and carefully remove the seeds. Sprinkle the seeds over the salad.
To make the dressing
Place the lemon juice in a medium bowl. Gradually whisk in the oil and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Just before serving, toss the salad with enough dressing to coat. Season the salad to taste with salt and pepper, and serve.
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