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Recipe

Arugula, Mint & Apple Salad with Walnuts & Buttermilk Dressing

Scott Phillips

Servings: 6

This bright, tangy salad is a refreshing break between the rich bean soup and the luxurious prime rib in chef Suzanne Goin’s holiday menu.

Ingredients

For the dressing:

  • 2 Tbs. finely diced shallots (about 1 medium)
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. kosher salt, plus more to taste
  • 1/4 cup crème fraîche
  • 1/4 cup buttermilk
  • 1/2 cup mayonnaise
  • Freshly ground black pepper

For the salad:

  • 3/4 cup walnuts (about 3 oz.)
  • 1 tsp. extra-virgin olive oil
  • Kosher salt
  • 2 apples (preferably Gala, Fuji, or Pink Lady)
  • 1/2 lb. baby arugula, washed and spun dry
  • 1 medium head radicchio (about 4 oz.), washed, spun dry, and torn into bite-size pieces
  • 1 cup small fresh mint leaves (or large leaves torn into small pieces), washed and spun dry

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 230
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 10
      Sodium (mg): 170
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 4

Preparation

Make the dressing:

  • Combine the shallots, lemon juice, and 1/2 tsp. salt in a small bowl, and let sit 5 minutes. Whisk in the crème fraîche and buttermilk, then the mayonnaise. Adjust seasoning with salt and pepper to taste.

Assemble the salad:

  • Position a rack in the center of the oven and heat the oven to 375ºF.
  • Spread the walnuts on a baking sheet and toast them, stirring once or twice, until they smell nutty and are lightly browned, 8 to 10 minutes. When the nuts have cooled slightly, toss them with the olive oil and a generous pinch of salt. Crumble half of them with your hands.
  • Cut the apples into 1/8-inch slices and put them in a large salad bowl. Dress the apples with half of the buttermilk dressing and then very gently toss in the arugula, radicchio, and mint. The salad should be lightly dressed—add more salad dressing only if needed (you will have leftover dressing, which will keep for a few days in the fridge).
  • Arrange the salad on six plates and scatter the toasted walnuts (both crumbled and whole) over the top.

Make Ahead Tips

The dressing may be made a day ahead.

Reviews

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Reviews

  • Zonfirst | 12/04/2014

    Outstanding. Crisp and easy. Try roasting the walnuts in brown sugar...I like the sweet complimenting the dressing.

  • Madi33 | 03/04/2008

    Amazing salad. It's simple to pull together and the raves you get are great because no one expects that fresh taste of mint together with the very walnut-ty taste of the roasted walnuts. I drizzled them with walnut oil to bump up the flavour. Big hit at my office pot luck lunch.

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