A sophisticated twist on the famous Waldorf salad, this recipe from the Tinned Fish Cookbook by Bart Van Olphen is worth making. We enjoyed it for lunch, but it would also make a very elegant appetizer for a dinner party. The Cantabrian anchovies create a really nice balance to the bitter endive and celery as well as the tangy apple and manchego. The combination is absolutely delicious!
For the Salad
11/2 to 2 heads of Belgian endive
1/2 Granny Smith apple
Handful of walnuts, chopped
2 sticks of celery, sliced
Shaved manchego cheese (about 1/2 cup)
1 50g tin of Cantabrian anchovies in olive oil
For the Dressing:
2 tablespoons of mayo
juice and zest of 1/2 lemon
1 tablespoon of chopped parsley
Salt and pepper to taste
Wash and dry the endive leaves. Thinly slice the celery and core and dice the apple then set aside.
Mix the mayonnaise with the lemon zest, juice, parsley and salt and pepper.
Add half of the celery and all of the apple to the dressing and give it a stir.
Arrange your endive leaves between your plates and top with half of the chopped celery. Spoon the apple, celery and dressing mixture on top and sprinkle with the walnuts.
Gently lay the anchovies on top and finish with the shaved manchego before serving.