This Waldorf Salad Endive Appetizer is a delicious pop of flavor and sophistication. Bite-sized and easy to handle, this appetizer is a satisfying contrast of flavor and texture with it’s crisp Belgian endive and creamy-crunchy-sweet Waldorf salad of apples, grapes, walnuts, and celery—just delicious.
Belgian endive, also known as chicory or witloof, is a torpedo-shaped, crispy, and slightly bitter lettuce that is cultivated through a fascinating process known as blanching. This method involves forcing the plants to grow in darkness, resulting in the distinctive pale leaves and tender texture for which it is prized. This time of year, I can sympathize with the plight of the courageous little vegetables – forced to grow through the cold and dark winter months, feeling pale and perhaps slightly bitter. But alas, in the life of a passionate host, the party must go on! Time to make something beautiful and delicious!
I pour a cup of coffee, cue up my favorite French cafe music station, and dive into the preparation of this appetizer. As my knife blade slips through the crisp apples and juicy grapes, I am transported to the cold and windy streets of New York City – where the Waldorf salad was born in 1896 at the famed Waldorf Astoria Hotel. The original recipe, devised by the Waldorf’s maître d’hôtel, Oscar Tschirky, consisted of just three ingredients: apples, celery, and mayonnaise. Over the years, variations have emerged, often incorporating additional ingredients such as walnuts, grapes, and lemon juice. In this recipe, I’ve added a touch of sour cream to the dressing for consistency and a beautiful little tanginess.
What You’ll Need:
Waldorf Salad Endive Appetizer Ingredients:
- Mayonnaise
- Sour cream
- Granulated sugar
- Salt and pepper
- Apple
- Lemon juice
- Red or Green Grapes
- Celery
- Walnuts, toasted
- Belgian endive
- Parsley
How to Make Waldorf Salad Endive Appetizer
First, assemble the dressing. I like to quickly whip up the dressing before chopping the Waldorf Salad ingredients. In a small bowl, combine mayonnaise, sour cream, sugar, salt, and pepper. Whisk until smooth, and set aside.
Next, you will prepare the salad. Start by cutting the grapes into quarters. Small dice the celery, and rough chop the toasted walnuts. Set aside. I dice the apples last and immediately toss them with the 2 Tbsp. of lemon juice to prevent them from browning. In a medium bowl, combine the apples, grapes, celery, walnuts, and the Waldorf dressing.
Gently slice off the bottom 1/2 inch of the endive. This will be the root-end, where leaves are connected. This step will release the endive leaves. Gently wash leaves in cold water and pat dry.
Spoon Waldorf Salad filling into each leaf. Garnish with chopped parsley and serve immediately.
Pro Tip: Spread sprigs of herbs (I like to use fennel fronds), or a chiffonade (thin ribbon-slices) of kale or lettuce under the endive spears to prevent them from rolling around your serving tray
I hope you love this classy little appetizer as much as I do.
xoxo Kristen
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Waldorf Salad Endive Appetizer
- Total Time: 20 minutes
- Yield: apox. 24 bites
Description
This Waldorf Salad Endive Appetizer is a delicious pop of flavor and sophistication. Bite-sized and easy to handle, this appetizer is a satisfying contrast of flavor and texture with it’s crisp Belgian endive and creamy-crunchy-sweet Waldorf salad of apples, grapes, walnuts, and celery—just delicious.
Ingredients
Waldorf Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp + 1 tsp granulated sugar
- pinch salt and pepper
Waldorf Salad Filling
- 1 1/2 cup grapes
- 1 1/2 cup celery, small dice
- 1 cup toasted walnuts, chopped
- 1 1/2 cup apple, small dice
- 2 Tbsp lemon juice
- 2–3 ea. Belgian endive
- 2 Tbsp Italian parsley, chopped
Instructions
Prepare Dressing:
Combine mayonnaise, sour cream, sugar, salt, and pepper in a small bowl. Stir until smooth, and hold in refrigerator until use. This dressing can be made up to a few days before and stored in a tightly sealed container under refrigeration.
Waldorf Salad Filling:
1. Cut grapes into fourths, small dice celery, and rough chop the toasted walnuts. Set aside. Dice the apples last and immediately toss them with the 2 Tbsp. of lemon juice in a medium bowl to prevent the apples from browning. Add the grapes, celery, walnuts, and Waldorf dressing. Toss lightly until combined.
2. Gently slice off the bottom 1/2 inch of your endive. This will be the root-end, where leaves are connected. This step will release the leaves. Wash leaves in cold water and pat dry.
3. Spoon Waldorf Salad filling into each leaf. Garnish with chopped parsley and serve immediately.
- Prep Time: 20 min
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2 comments
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