That title is certainly a mouthful to sayI I almost was going to do a pun there with "mouthful" food, but let's just leave that right here. Ha ha. Now let's just get on with the dish itself. :)
This yummy salad, from Fine Cooking Holiday Recipes 2014, gets its shine from the toasted walnuts. That is definitely the star of this dish. I omitted the mint when I made it, not sure if it would improve/affect the overall taste, but the salad itself was quite yummy. The sweet apple with the creamy dressing, it's a full plate on its own.
I forgot to buy the radicchio, so there's none in the picture, and that would certainly help coat the heavy dressing. I love a lot of dressing on my salad, so tossing all the prepared items with half of it is awesome for me. If you don't, only toss a quarter of it. You won't use of the prepared dressing, so you'll have plenty more for later time. Serves 6.
For the dressing:
- 2 tbsp finely diced shallots (about 1 medium)
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt, plus more to taste
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- Finely ground black pepper
For the salad:
- 3/4 cup walnuts (about 3oz)
- 1 tsp extra-virgin olive oil
- Kosher salt
- 2 apples (preferably Gala, Fiji, or Pink Lady)
- 1/2 lb baby arugula, washed and spun dry
- 1 medium head radicchio (about 4oz), washed, spun dry, and torn into bite-size pieces
- 1 cup small fresh mint leaves, washed and spun dry
- Make the dressing: combine the shallots, lemon juice, and 1/2 tsp salt in a small bowl, and let sit 5 minutes. Whisk in the creme fraiche and buttermilk, then the mayonnaise. Adjust seasoning with salt and pepper to taste.
- Position the rack in the center of the oven, and heat the oven to 375.
- Spread the walnuts on the baking sheet and toast them, stirring once or twice, until they smell nutty and are lightly browned, 8 to 10 min. When the nuts have cooled slightly, toss them with the olive oil and add a generous pinch of salt. Crumble half of them with your hands.
- Cut the apples into 1/8-in-thick slices and put them into a large salad bowl. Dress the apples with half of the buttermilk dressing, and then gently toss in the arugula, radicchio, and mint. The salad should be light dressed - add more salad dressing only if needed (you will have leftover dressing, which will keep for a few days in the fridge).
- Arrange the salad on six plates, and scatter the toasted walnuts (both crumbled and whole) over the top.