Green Salad with Apple Vinaigrette
|Green Salad with Apple Vinaigrette|
Are you looking for a different green salad that is light yet with a special something – in this case an apple-y, slightly sweet, vinaigrette? This goes great with the brined smoked salmon posted last week – but also with pork and any fish.
- 1 C apple juice
- 1 tsp Dijon mustard
- Freshly ground black pepper
- Pinch Kosher salt
- Dash apple cider vinegar
- 3 Tb canola oil
- 4-6 frisee or other curly lettuce sprigs
- 2 large radishes, thinly sliced
- Handful baby green beans, blanched
- Handful baby arugula & celery leaves
- 1/3 C croutons, toasted and lightly crushed
- Zest of ½ lemon for garnish
Pour apple juice in a small pot and boil it on high to reduce liquid by half. Cool.
In a bowl, add the mustard and grind over some black pepper. Add a pinch of salt and then a dash of apple cider vinegar. Whisk in reduced cooled apple juice with canola oil. Taste for seasoning and adjust if necessary.
To make salad, toss the frisee, radishes, green beans, arugula and celery leaves into a bowl with just enough vinaigrette to barely moisten leaves.
Partially crush your crunch croutons by placing them into a bowl, then crunch them (e.g., with the bottom of a second bowl). Then add them to the vegetables.
Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.
We love this served alongside the Brined and Smoked Salmon. Divine!