Apple and Bitter Lettuces Salad

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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.


For the dressing

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon sherry vinegar

  • 1

    teaspoon balsamic vinegar

  • Salt to taste

  • 1

    scant teaspoon Dijon mustard

  • 1

    small garlic clove, puréed

  • ¼

    cup extra virgin olive oil or grapeseed oil

  • 2

    tablespoons walnut oil

For the salad

  • 4 to 5

    cups 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

  • 1

    large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)

  • 1

    tablespoon chopped fresh tarragon

  • ¼

    cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      229 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 253 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 Edamam


  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. Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.
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