Apple and bitter greens salad
User Reviews
5
6 reviews
Excellent
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Course
Salad
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Cuisine
International
Apple and bitter greens salad
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This is a bright, seasonal salad full of fresh flavours. Use this as a roadmap to build your own: if you're out of baby kale, use other bitter greens, or even spinach, in its place. Use any type of apples or pears you have; in summer, firm nectarines will do the trick. Almonds, which I didn't have at the time of shooting these photos, would also make a great topping. Go nuts - just keep the mayonnaise away.
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Ingredients
- 3-4 cups baby kale arugula, or other small leafy greens, preferably with a bite
- 1 large firm apple, pear, or 2 firm nectarines, according to season
- ½ purple onion you don't want too much, medium-sized
- ¼ cup almond optional, slivered
- dill fresh, a handful
- chives a handful
- ⅓ cup olive oil extra
- ¼ cup white wine vinegar or regular vinegar
- 1 Tb Dijon mustard
- 1 Tb maple syrup or honey, if non vegan
- salt to taste
- black pepper to taste
Instructions
- Wash and thoroughly dry your greens and fruit. Arrange the greens on a large plate.
- Core and thinly slice the apple (or other fruit that you're using). Thinly slice the onion. Place sliced onions and apples on top of the greens.
- Chop dill and chives finely. Sprinkle on top of the vegetables.
- If using almonds, toast them in a pan for 5 minutes, until they are fragrant and golden.
- In a small jar, mix all the rest of the ingredients. Pour vinaigrette on salad at the very last minute.
- Bring out the salad to your guests, and toss it at the table, allowing them to take in all the colours. Dig in, and forget about that mayo already.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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