Apple and Bitter Lettuces Salad

By Martha Rose Shulman

Updated May 2, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 10 minutes
Rating
5(275)
Comments
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You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.

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Ingredients

Yield:Serves 4 to 6

FOR THE DRESSING

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon sherry vinegar

  • 1 teaspoon balsamic vinegar

  • Salt to taste

  • 1 scant teaspoon Dijon mustard

  • 1 small garlic clove, puréed

  • ¼ cup extra virgin olive oil or grapeseed oil

  • 2 tablespoons walnut oil

FOR THE SALAD

  • 4 to 5 cups 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

  • 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (½ to ¼ inch)

  • 1 tablespoon chopped fresh tarragon

  • ¼ cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 178 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 2 grams fiber; 179 milligrams sodium; 1 gram protein; 3 grams sugar

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

  1. 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.

  2. Step 2

    Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.

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Ratings

5 out of 5
275 user ratings
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Comments

David Look

Martha says that's correct.

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.

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!

mimolette5280

Added chopped fennel, basil and walnuts, and subbed apple cider vinegar on hand for sherry vinegar. Used a mixed box of baby wild arugula and red lettuce. Great! I particularly liked the fennel and basil with the tarragon. Nice and herbal and some welcome crunch from the fennel.

Meinmunich

Since I was serving an apple cake with walnuts for dessert, I didn’t include the walnuts, apples nor the walnut oil. Served with Ina Garten’s Roasted Chicken and it was just right.

Lauren

I’ve made this salad many times for neighborhood gatherings in the winter. It’s always a hit and so easy to make. I add chèvre for extra flavor.

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