I love completely changing everything about common salads once and while. The typical every night salad for me consists of some type of lettuce, tomato, cucumber, red onion, and maybe avocado, nuts, cranberry or beets. Always with homemade dressing. I stopped using the store bought stuff a while ago. I can make my own with high quality extra virgin olive oil instead of toxic vegetable/soybean oil. I love to add either fresh lemon or apple cider vinegar, fresh or dried herbs, fresh garlic and stone ground mustard.
Salad comes alive with this amount of freshness and flavor. It's quite simple to whisk a large batch to keep on had at all times, and you will save money not buying bottles full of unhealthy oils mixed with chemicals and preservatives.
This tart, crunchy, salad is wonderful to serve in the winter time when citrus fruits are abundant. I love the smooth, thin shreds of sharp cheddar cheese and buttery walnuts. A simple dressing of olive or walnut oil with apple cider vinegar is quick to prepare and full of flavor.
- 1 small head escarole, chopped
- 1 small head frisee, torn into small pieces
- 2 heads Belgian endive, cut into narrow strips
- 1/2 a tart apple, like granny smith
- 1/2 a sweet apple, like gala, honey crisp or McIntosh
- 1/2 a grapefruit
- 1/2 cup walnut pieces
- wedge of sharp white cheddar cheese
- 1-2 T apple cider vinegar
- 6-7 T extra virgin olive oil or walnut oil
- freshly ground sea salt & pepper
- 1/2 T stone ground mustard, optional
Toss the greens together in a bowl or arrange on a large platter. Top with slices of apple, grapefruit, and walnuts. Using a peeler or sharp knife, shave curls of cheddar cheese over the top. Wisk dressing ingredients together and toss into salad or serve on the side.