Looking for a dish that is refreshing, crispy and healthy? Look no further! This salad can act as a main dish, a starter or your work lunch. Incorporating crunchy apples to crispy lettuce is a recipe for…amazing-ness.

If you are going to take it to work with you, try building the salad into a mason jar, with the dressing at the bottom of the jar. When you are ready to eat it, you just pull it from the fridge and shake it up.

FALL HARVEST SALAD

Prep Time: 15 minutes

Serves: 6-8 depending on portion

********************************************************

Salad:

1 head romaine lettuce, torn

½ head kale, torn

½ red onion, thinly sliced

3 green apples, sliced (skin on)

½ cup dried cranberries

½ cup crumbled blue cheese

Vinaigrette:

1/4 cup white-wine vinegar

1 large egg yolk

2 tablespoons minced shallot

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup extra-virgin olive oil

Salt and pepper

For salad, wash all ingredients before preparing. Toss into a bowl.

For the dressing, whisk together the vinegar, yolk, shallot, mustard, sugar, 1/4 teaspoon each of salt and pepper in a bowl. Slowly add the oil, in a stream, whisking quickly and constantly until all the oil is added and the vinaigrette has emulsified.

 

 

 

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *