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Chopped Salad With Apples, Walnuts and Bitter Lettuces

5.0(542)

The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up. We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table. The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too. Sweet/tart, crisp juicy apples like Braeburns, Jonagolds, Honey Crisp and Granny Smith work well here.

by Martha Rose Shulman

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FrenchDinner, Lunch, Appetizer

Servings

(6–8)

Total time

20 min

Calories / serving

215 kcal

Ingredients (13)

serves

1 tablespoon sherry vinegar or champagne vinegarvinegar
1 teaspoon balsamic vinegarbalsamic-vinegar
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, green shoot removed, puréed (optional)garlic
2 teaspoons Dijon mustarddijon-mustard
Salt and freshly ground pepper to tastesalt-and-pepper
2 tablespoons walnut oilwalnut-oil
5 tablespoons extra virgin olive oilextra-virgin-olive-oil
4 to 5 cups chopped bitter lettuces such as radicchio, endive or escaroleradicchio
2 crisp, tart, juicy apples, cut in small dice (1/4 inch)
1/2 cup chopped walnutswalnut
1/2 cup crumbled blue cheese or fetafeta
1/4 cup chopped fresh parsley or a mix of parsley, chives and tarragonparsley

Instructions (2 steps)

01In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.

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Rich recipe — supports nutrition-aware planning.