Apple and Bitter Lettuces Salad
Updated May 3, 2024
- Total Time
- About 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- 1tablespoon fresh lemon juice
- 1tablespoon sherry vinegar
- 1teaspoon balsamic vinegar
- Salt to taste
- 1scant teaspoon Dijon mustard
- 1small garlic clove, puréed
- ¼cup extra virgin olive oil or grapeseed oil
- 2tablespoons walnut oil
- 4 to 5cups 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
- 1large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (½ to ¼ inch)
- 1tablespoon chopped fresh tarragon
- ¼cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
178 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 2
Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.
Private Notes
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Cooking Notes
David Look
Martha says that's correct.
NB
Was thinking this may be a nice Passover salad since it’s traditional to eat bitter greens.
Melanie
Advice that I read elsewhere says you may soak the radicchio for 30 minutes in cold water to reduce some of the bitterness. I'm making this for a party tonight!
smee
How do you purée a garlic clove?
Katelyn
Much too bitter to eat, won’t make again.
Halina
Used toasted pecans, radicchio. Endives, escarole, and unpeeled honey crisp apples soaked in lemon. Didn’t have walnut oil so used sesame. Doubled the dressing and added a touch of ume plum vinegar for salt/tart. Don’t think it needed cheese or other protein… unless making it a meal.
Cynthia
loved the lettuce mix; very delicious all around; esp the lemony flavor, will make again. I put crumbled blue cheese in a bowl on the side and we agreed this was not a good complement.
Kali
Would be good with broccolini or asparagus.
Lauren
I really wanted to love this salad but I felt it was far too bitter. If you use radicchio, use sparingly.
jennifer
Yum, I added blue cheese and toasted walnuts, beautiful and delicious!
jennifer
I added toasted walnuts and blue cheese, it was delicious!
Sharon
Unpeeled apples. Toasted pecans, pomegranate arils and goat cheese.
Logan (Brooklyn, NY)
The dressing is incredible! I use it with apples toasted pecans and goat cheese!
Deb
I peered at the photograph, and I seem to see unpeeled apples. Right?
David Look
Martha says that's correct.
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