Apple and Bitter Lettuces Salad

By Martha Rose Shulman

Updated May 3, 2024

Apple and Bitter Lettuces Salad
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
5(256)
Comments
Read comments

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

    • 1tablespoon fresh lemon juice
    • 1tablespoon sherry vinegar
    • 1teaspoon balsamic vinegar
    • Salt to taste
    • 1scant teaspoon Dijon mustard
    • 1small garlic clove, puréed
    • ¼cup extra virgin olive oil or grapeseed oil
    • 2tablespoons walnut oil

    For the Salad

    • 4 to 5cups 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
    • 1large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (½ to ¼ inch)
    • 1tablespoon chopped fresh tarragon
    • ¼cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

178 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 179 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.

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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.

Ratings

5 out of 5
256 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!

Hannah

The dressing is a good foil for the sweetness of the apple. I did add more vinegar since the vinegar oil ratio when tasted mostly of just oil.

NB

Was thinking this may be a nice Passover salad since it’s traditional to eat bitter greens.

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!

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