I have no idea why its Dutch.
It is a slaw, so everything should be cut up fairly fine.
The quantities are variable, to taste. Like red onions? Go for it. Allergic to sunflower seeds? Leave 'em out.
Curly endive is a sturdy green, so the salad lasts on a buffet. Its there in the lettuce section, you just may not be used to seeing it.
apples, finely diced * 3 medium
red onion, finely diced 1 small (or less)
curly endive, chiffonade ** 6 cups
vinaigrette 1/3 cup
grainy mustard 1 teaspoon
raisins 1/2 cup
sunflower seeds 1/2 cup
salt & pepper to taste
Mix everything together.
* How to finely dice apples: Stand the apple on its South Pole. Slice three slices of equal thickness off one side, toward the core. Turn the apple around and slice three slices off the other side. Then repeat on the remaining two sides, which will be smaller. Now you can easily dice each stack of slices into cute little raisin-sized squares. Leave the peel on, it adds nutrition and color to the salad. The core will have a little bit of apple left near the stem and blossom ends for you to nibble off. These are known as "cook snacks."
** Chiffonade means ribbons. Presumably you've washed and dried the lettuce. Put several leaves in a stack all the same direction and slice them across the leaves as thinly as you can. Voila, ribbons.
Use apple cider vinegar to make your own vinaigrette for a little flavor layering. Mix in the grainy or seeded mustard. Or you can use a store bought vinaigrette of your choice.
Thanks!
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