This time of year I start piling persimmons on my counter, dreaming of butternut and kabocha squash, and going in search of my favorite fall and winter salads. I’ve found one at Top Knot.
The shaved apple and fennel salad has curled cups of petite endive, plums, and toasted walnuts, and a showering of cheddar like snow. It takes on the classic walnut-apple-endive salad trope: a little sweet, a little bitter, a little crunchy. But the best part lies hidden underneath, a walnut puree that’s intense and lush and acts as a glorious dressing. I’ve had marvelous versions of this kind of salad, crunchy with endive and gilded with walnut oil. But never anything as smart as the walnut puree. Altogether, the dish has both crisp texture and comforting richness; it’s a fresh fall bite. It’s top of my list right now.
