You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.

Ingredients

For the dressing

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon balsamic vinegar
  • Salt to taste
  • 1 scant teaspoon Dijon mustard
  • 1 small garlic clove, puréed
  • ¼ cup extra virgin olive oil or grapeseed oil
  • 2 tablespoons walnut oil

For the salad

  • 4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
  • 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
  • 1 tablespoon chopped fresh tarragon
  • ¼ cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      855 calories; 24 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 245 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4 to 6

Preparation

  1. In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.
  2. Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.

About 10 minutes

Dining and Cooking