Green Salad With Apple Cider Vinaigrette
With its delicate, crisp bite, this salad can be a simple addition to your holiday spread. Dressed with an acidic, lightly sweetened cider vinaigrette, it carries a lot of the bright notes of the season and uses ingredients you most likely have on hand. Green is the theme but not the rule, so any sour-sweet red apple will also work just great. The nuts are optional but add a hearty crunch.
- Serves: 4 persons
- 3tablespoons apple cider vinegar
- 2teaspoons Dijon mustard
- 1teaspoon dark brown sugar
- ¼cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1green apple, cored, quartered and thinly sliced
- 2tablespoons chopped chives
- 1head green leaf lettuce, trimmed, leaves pulled apart, washed and torn into large pieces
- 1head romaine, trimmed, leaves pulled apart, washed and torn into large pieces
- 2cups baby arugula
- ¼cup chopped, toasted pecans or walnuts (optional)
Step 1In a small bowl, combine the cider vinegar, mustard, dark brown sugar and 1 teaspoon room-temperature water. Whisk continuously and drizzle in the olive oil to make a smooth emulsion. Season with salt and black pepper. Taste and adjust the seasoning, if necessary.
Step 2Transfer the apple slices and chives to a large bowl. Add 3 tablespoons of the vinaigrette and toss together to coat. Add the green leaf lettuce, romaine and baby arugula, and gently toss to combine.
Step 3Pile handfuls of the mixed greens and apples on a serving platter or among plates. Drizzle each handful on the plate with a spoonful of dressing. Continue with more handfuls and drizzles of dressing until the greens are all used up. Top with the chopped, toasted nuts, if using. Serve immediately.