Winter White Salad With Endive and Pomegranate

Ingredients for Winter White Salad With Endive and Pomegranate

• 180ml hazelnuts

• 2 tablespoons white wine vinegar

• 2 tablespoons fresh orange juice

• Kosher salt

• 45ml plus 1 1/2 teaspoons extra-virgin olive oil, divided

• 3 Granny Smith or other crisp apples

• 1.1kg endive, trimmed, leaves separated, cut in half crosswise if large

• 230g daikon radishes, peeled, very thinly sliced, preferably using a mandolin

• 150g aged Manchego cheese, shaved (generous 70g )

• 70g pomegranate seeds

Preheat oven to 177°C. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.

Meanwhile, whisk vinegar, orange juice, and 2 teaspoons salt in a medium bowl, then whisk in 45ml oil in a slow, steady stream.

Coarsely chop cooled nuts. Toss with remaining 1 1/2 teaspoons 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.

Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.