Salad: Tri-Color Apple Salad with Tarragon Vinaigrette

By blum099

Ingredients

• INGREDIENTS
• 2 large heads radicchio--cleaned, outer leaves discarded, coarsely chopped
• 2 tablespoons apple cider vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon whole-grain mustard
• 1 tablespoon fresh tarragon, finely chopped
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 Granny Smith apple, thinly sliced
• 1 Pink Lady apple, thinly sliced
• 1 Braeburn apple, thinly sliced
• 1/4 cup toasted walnuts, coarsely chopped

Preparation

Step 1

1. Submerge the chopped radicchio in a large bowl filled with ice water. Set aside for 1 hour. Drain well.

2. Make the vinaigrette: Combine the vinegar, lemon juice, mustard and tarragon in a small bowl. Whisk in the olive oil. Season with salt and pepper.

3. In a large bowl, combine the apples and drained radicchio. Gently toss with the vinaigrette. Garnish with the walnuts and serve