This one gets slivers of toasted pumpernickel (a dark rye bread high in fiber), warmed mustardy chickpeas and cooling, sweet slices of apple. Escarole and endive have a bitter bite and hold their ground nicely in this satisfying salad. Cook, relax and enjoy!
What you'll need: 1½ oz walnuts 2 slices pumpernickel bread 1 can chickpeas 3 Tbsp red wine vinegar 1 Tbsp Dijon 1 head escarole 1 endive 1 Fuji apple 1 oz aged white cheddar 1 lemon olive oil coarse salt freshly ground black pepper
Equipment: 2 rimmed baking sheets large skillet peeler
Recipe steps: 1. Toast walnuts Preheat oven to 400°F. Toast walnuts on a rimmed baking sheet in the oven until golden and nutty smelling, 6–8 minutes. Let cool, then chop.
Toast bread Thinly slice bread crosswise and toss with 2 tablespoons oil on a rimmed baking sheet. Toast in the oven until crisp, 5–7 minutes.
Cook chickpeas Drain and rinse chickpeas. Heat 2 tablespoons oil in a large skillet over medium high. Add chickpeas and cook, shaking pan occasionally, until brown and crispy, about 3 minutes. Add vinegar and Dijon, season with salt and pepper, and stir to combine. Remove from heat.
Prep greens & apple Halve escarole through the core and tear into bite-size pieces. Wash and spin dry. Thinly slice endive crosswise. Cut apple away from core and thinly slice.
Shave cheese Using a vegetable peeler, thinly shave cheddar.
Toss Combine escarole, endive, chickpeas, apple and walnuts in a large bowl. Add pumpernickel and cheddar. Halve lemon and squeeze over salad. Season with salt and pepper, drizzle with oil and toss to combine. Enjoy!