This is my favorite combination of ingredients for salad. Use the best flavored apples you can find. Butter lettuce is a good choice because it contrasts with the crunchy ingredients. Also, it is a good foil for the vinaigrette, but any favorite will do. Make this salad all year long to serve with lots of different dishes, but it does have an affinity for dishes made with root vegetables.
I don’t have measurements for the ingredients. Usually I start with enough lettuce for as many people will be eating and add the rest to suit.
- Butter lettuce
- Apple, thinly sliced
- Celery, peeled and thinly sliced
- Walnuts, roasted and roughly chopped (Pecans can be substituted)
- Scallions, thinly sliced on the diagonal
- Microgreens (optional but good)
- Honey Mustard Vinaigrette CLICK HERE FOR RECIPE
- Salt and pepper to taste
Put the walnuts in a 350 degree oven for 10 minutes or so to crisp them and intensify the flavor. Don’t let them burn.
Tear the lettuce into mouth-sized pieces into a large bowl. Add as much apple, celery, cooled walnuts and scallions as you think appropriate. Pour enough of the vinaigrette over the salad to moisten all of it (about 1 tbsp. per serving). Toss to coat all of the ingredients adding more vinaigrette if needed. Add the microgreens and give it one more toss. Salt and pepper to taste. Divide onto plates and serve.