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Crunchy Salad
Andria Frankfort put together the crunchiest version of a fall salad, and says the key is to make this homemade dressing.
Andria Frankfort put together the crunchiest version of a fall salad, and says the key is to make the homemade dressing.
Dressing Ingredients:
¼ cup minced shallot
¼ cup apple cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
Salad Ingredients:
4 cups mixed greens
1 head frisee, chopped
3 scallions, chopped
3 radishes, very thinly sliced
½ cup dried cranberries
½ cup chopped, toasted walnuts
¼ cup crumbled blue cheese
Optional: top the salad with grilled chicken or protein of choice
For the dressing, mix the shallots, vinegar and lemon juice in a small bowl, and let it sit for 10 – 15 minutes or so. Whisk in the honey, then keep whisking and drizzle in the olive oil. Mix in the salt and pepper, and give it a taste (dip in a leaf of lettuce). You may want to add a little more oil, vinegar, salt, pepper…whatever makes the lettuce sing to you. I sometimes make the dressing in one of those small, lidded, leftover containers – you can just shake it all up with the lid on.
Add all the salad ingredients to a large bowl and toss with enough dressing just to coat (you will have extra).
Top the salad with sliced or chopped grilled chicken and call it dinner.
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