Apple-Arugula Salad With Calvados
Published February 10, 1990
- Total Time
- 20 minutes
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Ingredients
1 extra-large egg yolk, at room temperature
3 tablespoons fresh lemon juice
Pinch of salt
½ cup corn oil
1 tablespoon honey
2 to 3 tablespoons Calvados
2 Red Delicious apples
2 stalks celery
½ cup walnuts, coarsely chopped
1 large bunch arugula
½ cup crumbled Stilton or Gorgonzola cheese
Nutritional analysis per serving (4 servings)
26 grams carbs; 67 milligrams cholesterol; 538 calories; 11 grams monosaturated fat; 22 grams polyunsaturated fat; 8 grams saturated fat; 44 grams fat; 5 grams fiber; 270 milligrams sodium; 9 grams protein; 18 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
- Step 1
Combine the egg yolk, lemon juice and salt in a blender jar. Process on low speed just until blended. With the motor running on low speed, drizzle in the oil in a slow, steady stream. Fold in the honey and Calvados to taste.
- Step 2
Peel and core the apples, then cut them into small dice. Trim the ends off the celery and cut the stalks into small dice as well. Place both in a bowl with the walnuts. Spoon enough dressing over the mixture to coat all the components.
- Step 3
Trim the tough ends off the arugula. Wash the leaves well and dry in a salad spinner. Arrange them in a shallow salad bowl. Spoon the apple mixture into the center. Sprinkle the cheese around the edge.
- Step 4
Serve with the remaining dressing on the side.
Private Notes