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
Yield: 4 servings
Cook Time: 10 minutes prep time, plus 1 hour soaking
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
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.