Ina Garten French Bistro Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
1 large head radicchio (approximately 340g)
02 -
2 Belgian endives (approximately 340g)
03 -
2 Granny Smith apples, unpeeled
04 -
1 pound (450g) Roquefort cheese, thickly sliced, then crumbled
05 -
2 cups (200g) caramelized walnuts or pecans
→ Vinaigrette
06 -
¼ cup (60ml) Champagne or white wine vinegar
07 -
3 tablespoons Dijon mustard
08 -
Kosher salt and freshly ground black pepper
09 -
½ cup (120ml) extra virgin olive oil
# Instructions:
01 -
Cut the radicchio in half through the stem and remove the core. Thinly slice crosswise as you would for slaw and place in a large bowl.
02 -
Slice each endive in half through the core, remove the cores, and slice at a 45-degree angle to create long shreds. Add to the radicchio.
03 -
Using a knife or mandoline set to the thinnest julienne setting, cut each apple into matchsticks. Add them to the bowl with the sliced greens.
04 -
In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil until fully emulsified.
05 -
Pour the vinaigrette over the salad ingredients. Add the crumbled Roquefort and caramelized nuts, then toss everything well. Sprinkle with additional salt if desired, and serve at room temperature.
# Notes:
01 -
This elegant salad combines bitter greens with sweet, crunchy elements and a tangy Dijon vinaigrette for a perfect flavor balance.