A workers' cooperative growing food on London's edge in the Lea Valley

Endive & Hazelnut Salad

Serves 4


Handful of roasted hazelnuts

2 tbsp. hazelnut oil (optional)

2 tbsp. olive oil

2-4 tsp. water

2 tbsp. apple-cider vinegar

1 tbsp. maple syrup

1 garlic clove

Salt and pepper


1 head escarole

1 apple, peeled and thinly sliced

½ onion very thinly sliced

Handful roasted hazelnuts, chopped roughly

Make the dressing: combine all of the ingredients in a food processor and whirl until emulsified. The hazelnuts may make this very, very thick, almost like a mayonnaise; if it seems too thick, thin to your preference by whisking in additional tablespoons of water or vinegar. Taste for seasonings, and adjust if necessary.

Prep the escarole: wash thoroughly before slicing it into bite-sized pieces.

Assemble the salad: put the escarole in a large salad bowl. Add the apples and onions, then toss with enough dressing to thoroughly coat. Scatter the hazelnuts on top just before serving, so everybody is sure to get some!

Categories:  Recipes, Endive

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