Tri-Color Apple Salad with Tarragon Vinaigrette Recipe | Tasting Table
Prep Time:
Cook Time:
1 hour, 10 minutes
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.