This sweet and tart salad is great for digestion. The pectin in the apples, the delicate bitter taste of the endive and the salty tartness of the olives come together to create the perfect final course to any feast.
Makes 4-5 servings
1/4 cup extra virgin olive oil
2 granny smith apples
2 teaspoons fresh lemon juice
4-5 belgian endive, sliced
2 stalks celery (tender, inner stalks), thinly sliced on the diagonal
black oil-cured, pitted olives
2 stems fresh basil, leaves removed, left whole
Cut the tops and bottoms off the clementines to expose fruit. Then, resting the fruit on a cutting board, slice off peel, including the pith. Cut segments free from inner membranes and mix with apple slices and lemon juice (to prevent browning).