Chopped Salad With Apples, Walnuts and Bitter Lettuces

By Martha Rose Shulman

Published November 16, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(544)
Comments
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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.

Featured in: Apples From Thanksgiving Start to Finish

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Ingredients

Yield:6 to 8 servings

FOR THE DRESSING

  • 1 tablespoon sherry vinegar or champagne vinegar

  • 1 teaspoon balsamic vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 small garlic clove, green shoot removed, puréed (optional)

  • 2 teaspoons Dijon mustard

  • Salt and freshly ground pepper to taste

  • 2 tablespoons walnut oil

  • 5 tablespoons extra virgin olive oil

FOR THE SALAD

  • 4 to 5 cups chopped bitter lettuces such as radicchio, endive or escarole

  • 2 crisp, tart, juicy apples, cut in small dice (¼ inch)

  • ½ cup chopped walnuts

  • ½ cup crumbled blue cheese or feta

  • ¼ cup chopped fresh parsley or a mix of parsley, chives and tarragon

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

9 grams carbs; 6 milligrams cholesterol; 215 calories; 8 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 2 grams fiber; 241 milligrams sodium; 4 grams protein; 5 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 bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.

  2. Step 2

    Combine all of the salad ingredients in a large bowl. Toss with dressing until well coated, and serve.

Tip

  • 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.

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Ratings

5 out of 5
544 user ratings
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Comments

Barbara Wickwire

[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

Petaltown

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.

Eleanor Rose

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!

Erin.

Perfect, no notes.

jennymo711

Yummy salad! I didn’t have walnut oil, just increased the olive oil dressing - still tasty. It’s a great winter salad. Perfect compliment to our braised short ribs and mashed potatoes.

Cassandra Platz

Great fall or winter salad. I use half the listed amount of olive oil. Don’t skip the flat leaf parsley!

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