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Apple and bitter greens salad
This is a bright, seasonal salad full of fresh flavours. Use this as a roadmap to build your own: if you're out of baby kale, use other bitter greens, or even spinach, in its place. Use any type of apples or pears you have; in summer, firm nectarines will do the trick. Almonds, which I didn't have at the time of shooting these photos, would also make a great topping. Go nuts - just keep the mayonnaise away.
Ingredients
- 3-4 cups of baby kale arugula, or other small leafy greens, preferably with a bite
- 1 large firm apple, pear, or 2 firm nectarines, according to season
- ½ a medium-sized purple onion you don't want too much
- ¼ cup of slivered almonds optional
- a handful of fresh dill
- a handful of chives
- ⅓ cup of extra olive oil
- ¼ cup of white wine vinegar or regular vinegar
- 1 Tb Dijon mustard
- 1 Tb maple syrup or honey, if non vegan
- Salt & pepper to taste
Instructions
- Wash and thoroughly dry your greens and fruit. Arrange the greens on a large plate.
- Core and thinly slice the apple (or other fruit that you're using). Thinly slice the onion. Place sliced onions and apples on top of the greens.
- Chop dill and chives finely. Sprinkle on top of the vegetables.
- If using almonds, toast them in a pan for 5 minutes, until they are fragrant and golden.
- In a small jar, mix all the rest of the ingredients. Pour vinaigrette on salad at the very last minute.
- Bring out the salad to your guests, and toss it at the table, allowing them to take in all the colours. Dig in, and forget about that mayo already.