Winter White Salad With Endive and Pomegranate
Winter White Salad With Endive and Pomegranate is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
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 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.
Nuts can be toasted and cooled up to 3 days ahead.
Keep covered at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.