Chopped Salad With Apples, Walnuts and Bitter Lettuces
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon sherry vinegar or champagne vinegar
- 1teaspoon balsamic vinegar
- 1tablespoon freshly squeezed lemon juice
- 1small garlic clove, green shoot removed, puréed (optional)
- 2teaspoons Dijon mustard
- Salt and freshly ground pepper to taste
- 2tablespoons walnut oil
- 5tablespoons extra virgin olive oil
- 4 to 5cups chopped bitter lettuces such as radicchio, endive or escarole
- 2crisp, tart, juicy apples, cut in small dice (¼ inch)
- ½cup chopped walnuts
- ½cup crumbled blue cheese or feta
- ¼cup chopped fresh parsley or a mix of parsley, chives and tarragon
For the Dressing
For the Salad
Nutritional analysis per serving (8 servings)
215 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 241 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.
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Preparation
- Step 1
In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.
- Step 2
Combine all of the salad ingredients in a large bowl. Toss with dressing until well coated, and serve.
- Advance preparation: The salad is best tossed and served right away, but it has good staying power and won’t suffer if it sits for an hour before serving. The dressing can be made a day ahead and refrigerated. Let it come to room temperature before dressing the salad.
Private Notes
Comments
[summarizing from comments]
additions or substitutions:
celery, cucumbers, bell pepper (for "lunch" salad)
avocado
dried cranberries or raisins
Buttercrunch or Romaine for those not liking bitter greens
Arugula
Gorgonzola
pears "perfectly ripe"
grapeseed oil for walnut oil
freshly made tempeh bacon bits for a change
Sherry BBq pork, and fresh corn with caramelized onions, and red pepper with celery and Italian parsley
This is a great salad to bring along to work. Put the dressing in the bottom of your container (tight lid is necessary). Put in the crisp things (apple, celery, cucumber, bell pepper) then the lettuces, top with cheese and nuts. Don't shake it up 'til it's time to eat lunch.
This is a great salad! Not sure what makes it different from other chopped salads in my recipe box, but this is the best. The dressing may be the key. I used Gorgonzola cheese. Great salad!
Throw in chick peas and voila - dinner!
The dressing did not work for me and there was too much of it. The olive oil and the mustard drowned out the walnut oil. I will make the salad again but will try a neutral oil instead of olive oil and I will use less mustard, maybe just enough to emulsify the dressing a little.
My batch of this salad was not Thanksgiving-worthy. My grocery store didn't have radicchio or escarole, so I used only endive. The recipe needed the bite of radicchio or escarole. The recipe called for parsley or a mixture of parsley, chives and tarragon. My grocery store didn't have fresh tarragon, so I used parsley and chives. The recipe needed the flavor of tarragon (or another fresh herb). I have 7 cups of salad that I can redeem with a trip to a better grocery store.
Could you add a little rubbed sage to the dressing to enhance the sage flavor (if you want that)? Could Havarti or Gouda sub for the cheddar? What about blue cheese as a strong flavored substitute? Thanks!
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