Winter darkness calls for bold flavours. The bitter notes of arugula and radicchio are tempered with the sweet-tart flavour of thin apple slices, all enrobed in a Dijon mustard dressing and topped with salty, rich parmesan crisps.
Perfect for a starter or in larger portions as a main course, accompanied by crusty baguette or a bowl of hearty soup.
For the parmesan crisps
- 170 g or 6 oz finely grated Parmesan cheese, divided
For the dressing
- 30 ml or 2 tbsp honey
- 14 g or ½ oz shallot, finely chopped (about ½ of a small shallot)
- 80 ml or ⅓ c good-quality olive oil
- 45 ml or 3 tbsp white wine vinegar
- 5 ml or 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
For the salad
- 300 g or 10 oz radicchio, leaves separated and torn into pieces (1 large head)
- 140 g or 5 oz arugula
- 150 g Gala or Pink Lady apple, thinly sliced (1 large apple)
- Flaky sea salt
Make the parmesan crisps
- Preheat the oven to 350°F. On a rimmed baking sheet lined with parchment or a silicone mat, divide 4 ounces of grated Parmesan into eight mounds and flatten them with your fingers. Bake until the cheese is melted and golden (6–8 minutes). Allow to cool. Break the crisps into large pieces. (The crisps can be made a day ahead of time and stored in an air-tight container).
Make the dressing
- In a small heatproof bowl, warm the honey in the microwave. Whisk in the shallot, oil, vinegar, and mustard; season with kosher salt and pepper.
Assemble the salad
- Toss the radicchio, arugula, apple, and remaining grated Parmesan with the vinaigrette. Adjust the seasonings and serve, topped with the parmesan crisps.
Adapted from Bon Appetit