Description
Ina Garten’s classic French bistro salad combines crisp greens with tangy vinaigrette and perfectly seared bacon. Parisian bistro flavors shine through this simple yet elegant dish that brings French countryside charm to your table.
Ingredients
Scale
- 2 Granny Smith apples, unpeeled
- 1 large head radicchio (0.75 lb / 340 g)
- 2 Belgian endives (0.75 lb / 340 g)
- 1 lb Roquefort cheese, thickly sliced, then crumbled
- 2 cups caramelized walnuts or pecans (7 oz / 198 g)
- 0.5 cup olive oil
- 0.25 cup Champagne or white wine vinegar
- 3 tbsps Dijon mustard, such as Grey Poupon
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare Greens: Halve radicchio and endive, removing cores, then slice into thin ribbons and diagonal strips. Combine in a large mixing bowl.
- Apple Preparation: Create uniform julienne of apple using a mandoline or sharp knife, maintaining precise 1/8-inch thickness. Add to the green mixture.
- Vinaigrette Creation: Whisk red wine vinegar, dijon mustard, salt, and black pepper in a small bowl. Gradually stream in extra virgin olive oil, whisking continuously to form a smooth, emulsified dressing.
- Salad Assembly: Pour vinaigrette over vegetable blend, gently tossing to coat evenly. Sprinkle crumbled Roquefort cheese and caramelized nuts throughout the salad, ensuring balanced distribution of ingredients.
- Final Touches: Taste and adjust seasoning with an additional pinch of salt if needed. Allow salad to rest at room temperature for optimal flavor melding and serve.
Notes
- Knife Precision Matters: Use a sharp knife or mandoline for uniform, thin vegetable cuts to ensure elegant texture and even flavor distribution.
- Emulsify Carefully: Slowly incorporate olive oil while whisking to create a smooth, well-blended vinaigrette that coats ingredients evenly.
- Temperature Technique: Serve the salad at room temperature to enhance the complex flavors of Roquefort cheese and caramelized nuts.
- Core Removal Essential: Thoroughly remove tough cores from radicchio and endive to prevent bitter taste and ensure tender, delicate vegetable ribbons.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg