Tri-Color Apple Salad with Tarragon Vinaigrette

This recipe was originally published as part of a menu in Tasting Table National.

TT Test Kitchen Tip: Radicchio tends to have a bitter edge. Soaking it in ice water for an hour before making this salad leaches out the bitterness and keeps the leaves crisp.

 

Tri-Color Apple Salad With Tarragon Vinaigrette
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Make Tri-Color Apple Salad with Tarragon Vinaigrette from the Tasting Table Test Kitchen. 
Servings
4
servings
Ingredients
  • 2 large heads radicchio--cleaned, outer leaves discarded, coarsely chopped
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon whole-grain mustard
  • 1 tablespoon fresh tarragon, finely chopped
  • ¼ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 Granny Smith apple, thinly sliced
  • 1 Pink Lady apple, thinly sliced
  • 1 Braeburn apple, thinly sliced
  • ¼ cup toasted walnuts, coarsely chopped
Directions
  1. Submerge the chopped radicchio in a large bowl filled with ice water. Set aside for 1 hour. Drain well.
  2. Make the vinaigrette: Combine the vinegar, lemon juice, mustard and tarragon in a small bowl. Whisk in the olive oil. Season with salt and pepper.
  3. In a large bowl, combine the apples and drained radicchio. Gently toss with the vinaigrette. Garnish with the walnuts and serve.
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