I am unabashedly indulgent when it comes to Thanksgiving. Turkey? Dark meat, please. Stuffing? Yep – with the crispy edges. Mashed Potatoes and gravy? It goes without saying. Rolls? Check! Green beans? Check! Brussel sprouts? Check! Dessert? OH — HELL YEAH! Pecan pie, fruit crumble, cheesecake….. sigh!
About an hour after ingesting this feast, I’ll pay the price, but in the moment, there’s nothing so glorious as having all of your favorites on one table. And it’s okay, because I don’t eat like that all the time. It’s a special day that allows for a certain degree of gluttony.
The Monday after Thanksgiving, however, does not. That doesn’t mean giving up flavor or feeling satiated. You can steer your way back to a diet that doesn’t subsist solely on carbohydrates and enjoy every bite with this bright, crunchy salad. This dish is a riff on one my grandmother, Madou, used to make for the family. Hers was a simple mix of endive and egg with a potent dijon emulsion.
In this version, I’ve added a few more ingredients for crunch, texture and a hint of sweet-tart. The best part about it (aside from its punch-you-in-the-face flavor), is there’s hardly any cooking at all.
Assemble the ingredients on a platter or in a shallow bowl and drizzle the pungent dressing over the vegetables. A few shaves of parmesan, and a sprinkling of toasted walnuts and microgreens are the final touches. Normally, this would serve 2 (can be doubled or tripled) as a starter but I confess, I ate the whole thing after taking the pictures.
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 2 1/2 tablespoons olive oil
- 1-2 grinds black pepper
- 1 head endive
- 1/2 apple, cored and thinly sliced, tossed in a squeeze of lemon juice to prevent oxidation
- 2-3 radishes, thinly sliced
- 2 tablespoons toasted walnuts, roughly chopped
- 1 hardboiled egg, peeled and roughly chopped
- 2 tablespoons parmesan cheese
- microgreens (optional)
- In a small bowl add the garlic and mustard. Slowly drizzle the oil into the mustard mix while stirring to emulsify. Add the pepper and stir to combine. Set aside.
- Pull the endive leaves apart and arrange on a platter. Add the radish and apple slices, tucking them in and around the endive.
- Dot the chopped egg over the salad and sprinkle on the walnuts. Drizzle the dressing over the salad.
- If you're using shredded parmesan cheese, sprinkle it evenly over the endive. If you have a whole block of parmesan, use a vegetable peeler to shave thin slices over the salad.
- Sprinkle with microgreens and serve.