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
- In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.
- Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.
About 10 minutes
Dining and Cooking