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
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
- Submerge the chopped radicchio in a large bowl filled with ice water. Set aside for 1 hour. Drain well.
- 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.
- In a large bowl, combine the apples and drained radicchio. Gently toss with the vinaigrette. Garnish with the walnuts and serve.