Radish and Apple Salad | NOPI

The source of inspiration comes from a NOPI recipe, the black radish, red endive and apple salad, from Yotam Ottolenghi and Ramael Scully. I adapt the recipe with the ingredients I have on hand. Red endive, which I don’t have, provides a stunning contrast of color. Luckily, I have watermelon radish with equally brilliant color tune. Pairing that with Golden Delicious and arugula, I know I can make a fresh and crunchy, sweet and sharp salad as a great meal opener.

I’m tempted to bake an apple pie given the large amount of apples sitting around in the kitchen. Who doesn’t love an apple pie? A pie, in most part, will use up tons of apples. But I hesitate to turn these fresh and perfect apples into mush. Therefore, I’d follow the heathyish style of eating one apple a day. Slicing thin slices of apple in a salad would have the same effect. Wonder why I don’t do more apple salads!

When I think about an apple salad, I think about the sort-of-Waldorf salad which has apple, red cabbage, celery, red onion and cranberry in it. There is no doubt about the deliciousness of this iconic salad. It’s a crowd pleaser whenever I serve it. Meanwhile, if you just want to put together a quick salad for one or two, the radish and apple salad meets all expectations — with fewer ingredients.

There are many ways you can customize this salad to include: pear, walnut and feta to make it more substantial. Apples and pears are natural pairings. Walnuts give the salad texture and crunch. Finally, any cheese, feta, cheddar or burrata, goes a long way to add creaminess to the mix.

There is one twist with the salad dressing. What stands out is bringing the cider vinegar syrup to a boil and reduce it until thickened. The syrup consists of cider vinegar, runny honey, lemon juice, and cinnamon. Off the heat, add olive oil, salt and black pepper. The infusion of cinnamon in the dressing reminds us, among all things, the most famously American of desserts, the apple pie. God bless America on this election day!

Print Recipe

Black Radish, Endive and Apple Salad

Serves: 4

Ingredients

• Dressing:
• 2/3 cup/ 150 ml apple cider vinegar
• 2 tbsp runny honey
• 3 tablespoons fresh lemon juice (from 1 lemon)
• Two small cinnamon sticks
• 3 tbsp olive oil
• coarse sea salt
• freshly ground black pepper
• Salad:
• 2 (8 oz/ 250 g) small Cox or Pink Lady apples (I use Golden Delicious)
• 6 (10 1/2 oz/ 300 g) red Belgian endive (trimmed and cored), leaves separated (I use arugula)
• 7 oz/200 g black radishes, sliced very thin on a mandoline (may substitute young turnips, I use watermelon radish)
• 1/2 oz/ 15 g parsley, torn

Instructions

1

Combine the vinegar, honey, lemon juice and cinnamon sticks in a small saucepan over medium-high heat. Once the mixture comes to a boil, cook for 10 to 15 minutes, stirring occasionally, until it has reduced to a syrupy 6 to 7 tablespoons. Remove from the heat; let cool completely, then discard the cinnamon sticks.

2

Whisk in the olive oil, along with the salt and a good pinch of pepper.

3

Just before serving, cut the apples lengthwise into very thin slices, discarding any seeds. Place them in a large serving bowl along with the endive, radish and parsley. Pour the dressing over and toss gently to coat.

4

Serve right away.

Notes

Adapted from "NOPI: The Cookbook," by Yotam Ottolenghi and Ramael Scully