Market Crunch Salad
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
5 min
Total
20 min
Ingredients
3 oz / 85 g mixed bitter greens (arugula, radicchio, endive), about 5 cups lightly packed
1 crisp apple (e.g., Honeycrisp), cored and thinly sliced
3 celery stalks, thinly sliced on a bias (about 1 1/2 cups)
4 radishes, thinly shaved
1 small fennel bulb, cored and very thinly sliced (optional)
1 small shallot, thinly sliced
2 tbsp (30 ml) capers, drained
1/4 cup (10 g) flat-leaf parsley leaves
1 tbsp (3 g) chopped fresh dill
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) pure maple syrup
2 tsp Dijon mustard
1 tsp whole-grain mustard
1/3 cup (80 ml) neutral oil (canola or sunflower)
1 tbsp (15 ml) extra-virgin olive oil
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
Instructions
1. In a small bowl or jar, whisk together the cider vinegar, lemon juice, maple syrup, Dijon, whole-grain mustard, 1/4 tsp salt, and several grinds of black pepper. Slowly whisk in the neutral oil, then the olive oil, until emulsified.
2. Stir the sliced shallot into the dressing and let sit 5–10 minutes to mellow.
3. In a large bowl, combine the mixed greens, apple, celery, radishes, fennel (if using), parsley, dill, and capers.
4. Drizzle on about two-thirds of the dressing and toss gently to coat. Taste and add more dressing, salt, or pepper as needed.
5. Serve immediately.
