Chopped Salad With Apples, Walnuts and Bitter Lettuces

By Martha Rose Shulman

Chopped Salad With Apples, Walnuts and Bitter Lettuces
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(514)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings

    For the Dressing

    • 1tablespoon sherry vinegar or champagne vinegar
    • 1teaspoon balsamic vinegar
    • 1tablespoon freshly squeezed lemon juice
    • 1small garlic clove, green shoot removed, puréed (optional)
    • 2teaspoons Dijon mustard
    • Salt and freshly ground pepper to taste
    • 2tablespoons walnut oil
    • 5tablespoons extra virgin olive oil

    For the Salad

    • 4 to 5cups chopped bitter lettuces such as radicchio, endive or escarole
    • 2crisp, tart, juicy apples, cut in small dice (¼ inch)
    • ½cup chopped walnuts
    • ½cup crumbled blue cheese or feta
    • ¼cup chopped fresh parsley or a mix of parsley, chives and tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

215 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 241 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
514 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Cassandra Platz

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

Greg

Very tasty! Used a 50/50 mix of parsley and tarragon. Added a can of garbanzos and probably more lettuce (red arugula and spinach) than recommended. Substituted grapeseed for walnut oil and apple cider vinegar for sherry vinegar. Also fried up some shallots for a topping. Very very good.

Girl… GIRLLL!

This salad is SO wonderful. I was expecting to like it but I was not expecting it to become my favorite salad ever…Wow. The tarragon especially adds flavor to the fall profile in a way I was not prepared for. 10/10

Private comments are only visible to you.

Recipe Tags

or to save this recipe.