Family Friendly Recipes

Recipe-of-the-Week.jpg Welcome to Recipe of the Week, a feature of the Bergen County Department of Health Service. Each week a new healthy recipe is introduced. Preparation for most is quick and easy enough for a weekday dinner! Healthy eating can be fun and delicious!

Be sure to visit the archives of features from previous weeks

November 18th- Endive, Apple, and Celery Salad with Smoked Almonds and

Endive SaladIngredients:
  • 1/4 cup plus 1 tablespoon Champagne or white wine vinegar
  • 2 Honeycrisp apples, thinly sliced
  • 2 teaspoons whole-grain Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • 8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
  • 1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
  • ¼ pound aged sharp cheddar, shaved on the slicing blade of a box grater
  • 3/4 cup coarsely chopped salted, smoked almonds, divided
  • Flaky sea salt
  • Freshly ground black pepper
  • 1/2 cup (1") chives

1. Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
2. Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
3. Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
4. Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.


Servings: 10
Per Serving
  • Calories: 175
  • Carbohydrates: 7 g
  • Fat: 15 g
  • Protein: 5 g
  • Sodium: 253 mg
  • Sugar: 3 g

Adapted from