Emulsifier Free Fig & Endive Salad with Apple Cider Vinaigrette
Bitter endive, jammy figs, and a bright herb finish make this salad one of those combinations that feels far more sophisticated than the effort involved. The vinaigrette is built from just apple cider vinegar, honey, ground ginger, sea salt, and olive oil — nothing processed, nothing with a long ingredient label to decode. That matters because so many bottled dressings quietly sneak in lecithin, polysorbates, or other additives to keep things shelf-stable, and this one sidesteps all of that entirely. Whisking the olive oil in slowly creates a naturally cohesive dressing without any of those extras. Thinly sliced shallots add a gentle bite, while fresh parsley and torn mint lift the whole bowl with a clean, herby finish. It comes together quickly and is best served right away, so the endive stays crisp and the figs hold their shape.
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 8 fresh figs, quartered
- 2 shallots, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 4 tbsp extra-virgin olive oil
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, and fine sea salt until the honey dissolves. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
- 2
Arrange the endive leaves in a large salad bowl. Scatter the quartered figs and sliced shallots over the endive.
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