Endive, apple & walnut salad with Bufala mozzarella sauce
This dish celebrates the natural bitterness of red endive, balanced by the freshness of citrus and the crisp acidity of green apple. A smooth walnut and Mozzarella di Bufala sauce adds depth and roundness, while the walnut praline introduces a subtle caramel note and delicate texture. Aromatic accents of orange blossom water and Timut pepper bring brightness and lift, resulting in a composed salad that is both elegant and expressive, built on contrast and precision.
For the Walnut Praline
Make a caramel with the sugar at roughly 121 °C and add the walnuts.
Stir over medium heat until sugar crystallizes and re-caramelizes.
Cool completely in a container.
Blend in a blender, adding a little extra virgin olive oil if necessary to get a smooth cream texture.
| 125 g. | Shelled walnuts |
| 125 g. | Light cane sugar |
| as needed | Picual Extra virgin olive oil |
For the Walnut & Mozzarella Sauce
Blend the walnuts with cold water, a splash of Sherry vinegar, Mozzarella di Bufala, and some extra virgin olive oil until smooth and creamy.
Strain through a very fine sieve.
Season with more vinegar and fleur de sel to taste.
Add more cold water to adjust texture if needed.
Note: The flavor should be well balanced but bold.
| 50 g. | Shelled walnuts |
| 75 g. | Mozzarella di Bufala |
| 200 ml. | Cold water |
| to taste | 25-year Sherry vinegar |
| 50 g. | Fresh 38% cream |
| to taste | Fleur de sel |
For the Salad
Separate and wash endive leaves carefully (without breaking them).
Dry thoroughly, and chill until plating.
Very finely chop the chives.
Just before plating:
Slice the apple thinly and season with lime to prevent browning.
Season the endives with a touch of orange blossom water, fleur de sel, extra virgin olive oil, lime, and orange.
| 2 | Red endives |
| 1 | Green apple (with high acidity) |
| to taste | Timut pepper |
| to taste | Fresh chives |
| 2 | Tagete flowers |
| to taste | Picual extra virgin olive oil |
| 1 | Lime |
| to taste | Fleur de sel |
| 1 | Orange |
| to taste | Orange blossom water |
Plating/ Serving suggestion
Spread a little walnut and Mozzarella sauce on the bottom of a deep plate.
Place peeled orange segments (no skin or seeds) and sprinkle with chopped chives.
Arrange the seasoned endives to create height and volume, interspersing thin slices of apple between them.
Using a small spoon, lightly dot the salad with walnut praline.
Grind Timut pepper over the finished salad, add a final touch of fleur de sel and a few drops of extra virgin olive oil, and place Tagete petals on top.
