Tri-Color Apple Salad with Tarragon Vinaigrette

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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

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.

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