Holiday Salad

By rperlowitz

Ingredients

• 2 Lemons, juiced, plus 1/2 Lemon
• 1 tsp. Sea Salt
• 1/4 c. & 2 tbs. Extra-Virgin Olive Oil
• 5 medium heads Belgian Endive, ends trimmed & cut into 1-in. circles
• 1 medium Green Apple, peeled, cored, & cut into 1-in. cubes
• 1/4 lb. Gruyere Cheese, rind removed & diced into 1-in. cubes
• 1/2 Avocado, diced into 1-in. cubes
• 2 tsp. Dried Cranberries, or the Seeds of 1 small Pomegranate
• 2/3 c. Defrosted Corn Kernels, or 1/2 Ear Corn, cooked & kernels removed

Details

Servings 4
Preparation time 15mins

Preparation

Step 1

1. In a small bowl whisk together the lemon juice, salt, pepper, and olive oil.
2. Set aside.

3. Put the endive and apples into a large decorative serving bowl.
4. Squeeze the juice of half a lemon into the bowl.
5. Toss to coat the endive and apples so they don't turn brown.
6. Add the cheese and avocado, and then add the cranberries and corn.

7. Pour the dressing over the salad just before serving.
8. Toss to coat.