José Andrés-Inspired Apple, Endive, and Cabrales Salad for a Crisp Holiday Side

A crisp, refreshing salad built for bold flavor

This apple salad brings together tart Granny Smith apples, toasted almonds, and pungent Cabrales blue cheese to create a side dish that feels both bright and substantial. The apples are cut into matchsticks for crunch and easy eating, while Belgian endive adds a mildly bitter, crisp leaf that holds up well when tossed. Chives contribute a grassy, herbal note, and the finishing touch is a dressing made from garlic-infused olive oil, sherry vinegar, and finely chopped shallot.

The overall effect is a salad that is clean and refreshing, yet layered: sweet-tart fruit, toasted nuts, bitter greens, and a blue cheese with tangy, earthy intensity. Served immediately after tossing, it works as a bold-flavored addition to a holiday table or any meal where a crisp side dish can balance richer foods.

What makes this salad distinctive

Several deliberate choices shape the character of this dish. First, the apples are not simply sliced; they are cut into 1/4-inch-thick matchsticks. That shape increases surface area, helping the dressing coat each piece and ensuring a consistent crunch throughout the salad. Second, the almonds are toasted in the oven until lightly browned, which deepens their flavor and adds warmth and texture. Finally, the dressing begins with garlic warmed in olive oil until golden brown, then smashed into a paste and whisked back into the infused oil before vinegar and shallot are added.

Rather than relying on a heavy vinaigrette, the dressing is driven by aromatic garlic oil and delicately sweet sherry vinegar, with shallot providing a subtle allium note. The salad is then topped with Cabrales, a semi-hard blue cheese from Asturias in northwest Spain, known for its pungency and complexity.

Ingredients (original yield: 6 servings)

• 3 small heads white Belgian endive, cored, leaves cut in half on an angle
• 5 ounces blue cheese (such as Cabrales), crumbled (about 1 1/4 cups)

Additional ingredients used in the method include Granny Smith apples, almonds, chives, olive oil, garlic cloves, sherry vinegar, and finely chopped shallot, with salt and pepper for seasoning. The salad is assembled by tossing apples, endive, chives, and toasted almonds in the garlic-infused dressing, then finishing with crumbled blue cheese.

Step-by-step method

This salad is best prepared with a simple sequence: toast the almonds, infuse the olive oil with garlic, build the dressing, cut the apples into matchsticks, and toss everything together just before serving.

• Toast the almonds: Preheat the oven to 350°F. Spread the almonds on a small baking sheet and bake until lightly toasted, about 10 minutes. Transfer to a cutting board to cool, then coarsely chop and set aside.
• Infuse the oil with garlic: Heat olive oil and garlic cloves in a small saucepan over medium heat. Cook, stirring often, until the garlic is golden brown, about 5 minutes. Remove from the heat and let cool for 5 minutes.
• Make the dressing: Transfer the garlic to a cutting board and the oil to a large serving bowl. Smash the garlic into a paste using a fork and add it to the bowl with the oil. Whisk in vinegar and shallot. Season with salt and pepper to taste.
• Prepare the apples: Halve and core the apples, then cut them into 1/4-inch-thick matchsticks.
• Assemble the salad: Add the apples, endive, chives, and reserved almonds to the bowl with the garlic mixture and toss to combine.
• Finish and serve: Divide the salad evenly among serving plates, top with crumbled blue cheese, and serve immediately.

Understanding Cabrales: the blue cheese at the center

Cabrales is described as a semi-hard, pungent blue cheese originally from Asturias in northern Spain. It is traditionally made with cow milk, with goat and sheep milk sometimes added for depth and nuance. It is also identified as an artisan product with a Protected Designation of Origin (PDO) from Asturias, a designation tied to its geographic origin and traditional production methods.

Aging is a key part of Cabrales’ identity. The cheese is aged for two to five months in the caves of the Picos de Europa mountains. During this time, it ripens with a blue-green mold that creates pockets and veins throughout. The cave aging is also noted for contributing distinctive regional flavors, producing a cheese that is tangy and earthy, with a texture that is slightly firm yet creamy. In the context of the salad, this pungent, complex cheese is used as a topping, allowing it to stand out against the crisp apples and endive.

For shopping, Cabrales can be found at specialty cheese shops or ordered online.

Belgian endive: crisp structure and mild bitterness

Belgian endive plays an important structural role in this salad. It is a member of the chicory family and is described as a cylindrical, pale yellow lettuce with tender yet crisp leaves and a mildly bitter flavor. It is also known as witloof chicory, meaning “white leaf chicory.”

Belgian endive can grow throughout the year, with peak season in winter. That seasonality makes it a natural fit for holiday meals and cold-weather menus. It is also presented as a versatile leafy green: it can be eaten raw in salads or cooked in other preparations. In this recipe, it is served raw, cut so the leaves are halved on an angle, which creates pieces that are easy to toss and distribute across plates.

Why the matchstick cut matters

The instruction to cut the apples into 1/4-inch-thick matchsticks is more than a visual detail. Matchsticks mix evenly with endive leaves, chives, and chopped almonds, making each bite more balanced. The slender shape also helps the apples pick up the garlic-infused oil and vinegar, so the dressing is experienced consistently rather than pooling at the bottom of the bowl.

Because the salad is served immediately, the apples retain their crispness and tart snap, which is central to the dish’s refreshing character.

Dressing notes: garlic-infused olive oil and sherry vinegar

The dressing begins by heating garlic in olive oil until golden brown. After a brief cooling period, the garlic is smashed into a paste and returned to the infused oil. This approach creates a dressing with a pronounced garlic presence while still keeping the texture smooth enough to coat the salad ingredients. Sherry vinegar is then whisked in for acidity, described as delicately sweet, and finely chopped shallot adds a subtle allium touch. Salt and pepper are used to season to taste.

One practical advantage is that the dressing can be made a day ahead and stored overnight in an airtight container in the refrigerator. That make-ahead option can simplify meal prep, especially when the salad is intended for a busy holiday table.

Serving ideas and timing

This salad is designed to be served immediately after it is tossed and plated. The final step—topping with crumbled blue cheese—keeps the Cabrales prominent and prevents it from disappearing into the dressing. If serving for guests, it can be helpful to prepare the components in advance: toast and chop the almonds, make the dressing, trim and cut the endive, and have the apples ready to cut. Then, just before serving, cut the apples into matchsticks, toss the salad, plate, and finish with cheese.

As a side dish, it offers a crisp and refreshing contrast to richer foods. Its bold flavor profile—tart apples, bitter endive, pungent blue cheese, and garlic—also makes it a memorable addition to a larger spread.

Suggested pairing

A suggested pairing for this fresh salad is a peach- and almond-scented Riesling, specifically Domaine Weinbach Clos des Capucins Cuvée Théo. The pairing recommendation emphasizes aromatic compatibility with the salad’s fruit, nuts, and assertive cheese.

Quick checklist for success

• Toast the almonds until lightly browned (about 10 minutes at 350°F) for deeper flavor and better crunch.
• Cook the garlic in olive oil until golden brown (about 5 minutes), then smash into a paste for a cohesive dressing.
• Cut apples into 1/4-inch-thick matchsticks for even mixing and consistent texture.
• Toss apples, endive, chives, and almonds in the dressing, then top with crumbled Cabrales.
• Serve immediately for the crispest texture; make the dressing up to one day ahead if needed.

A holiday-ready side with year-round appeal

With its combination of tart apples, toasted almonds, Belgian endive, chives, and Cabrales, this salad balances brightness and intensity in a way that feels particularly suited to winter gatherings. At the same time, the method is straightforward: toast, infuse, whisk, slice, toss, and finish. The result is a crisp, refreshing side dish that highlights bold ingredients without requiring complicated technique, making it an appealing option whenever you want a salad that stands up confidently alongside a full meal.