French Bistro Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
2 cups (200g) caramelized pecans or walnuts
02 -
2 Belgian endives (around 340g)
03 -
1 pound (450g) Roquefort cheese, broken into crumbles after slicing thickly
04 -
1 large head radicchio (about 340g)
05 -
2 Granny Smith apples, skin left on
→ Vinaigrette
06 -
½ cup (120ml) extra virgin olive oil
07 -
3 tablespoons Dijon mustard
08 -
¼ cup (60ml) white wine or Champagne vinegar
09 -
A good pinch of kosher salt and freshly cracked black pepper
# Instructions:
01 -
Slice the radicchio in half down the middle, take out the core, and cut into thin strips like coleslaw. Toss it into a big mixing bowl.
02 -
Cut the endives lengthwise down the middle, get rid of the core, and chop diagonally to make long, thin slices. Add it into the same bowl with the radicchio.
03 -
Turn each apple into fine matchstick pieces using either a super-sharp knife or the mandoline’s thinnest julienne option. Toss those in with the greens.
04 -
Whisk the mustard, salt, pepper, and vinegar together in a smaller bowl. Slowly stream in the olive oil while stirring vigorously until it blends completely.
05 -
Drizzle the prepared vinaigrette over the greens and apples. Tip in the crumbled cheese and the nuts, then give it all a thorough mix. Taste, sprinkle a bit more salt if needed, and enjoy it at room temperature.
# Notes:
01 -
This dish is a fancy mix of sharp greens, sweet textures, and a zesty mustard-based dressing that balances every bite beautifully.