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Apple Endive Salad from Trattoria Mollie’s

Author: Judit + Corina


  • 3 tbsp Walnuts - toasted & coarsely chopped
  • 4 Belgian Endive - wiped chopped into bite size pieces
  • 1 Granny Smith Apple - peeled cored, and chopped
  • 4 oz Cherry Tomatoes - halved
  • Black Pepper & Salt to taste
  • 2 tbsp chopped Parsley
  • 2 tbsp Lemon Juice - freshly squeezed
  • 3 tbsp Extra Virgin Olive Oil
  • 3/4 cup Parmesan shavings


  • Preheat oven or Toaster oven to 350°F Toast walnuts in oven for 6-8 minutes or until golden brown. Cool to room temperature
  • In a medium salad bowl combine endives, apples, cherrry tomatoes, salt & pepper, parsley, toasted walnuts and the lemon juice and olive oil.
  • Divide the salad among 4 dinner plates and top the individual salads with the shaved Parmesan cheese. Drizzle a little Extra Virgin Olive Oil and serve right away.
  • Wine Pairing: Mosby Pinot Grigio or Fanucchi Vineyard Trousseau Gris
  • Recipe by chef/owner Mollie from Trattoria Mollie in Montecito, California