Salade Verte Recipe
Mixed Greens, Fresh Apple, Candied Pecans, Apple Cider Vinaigrette.
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Ingredients
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Salad
Apple Cider Vinaigrette
Method
Prepare Candied Pecans (if not store-bought)
- 1
Toast and candy pecans
Place 3 oz pecan halves in a small nonstick skillet over medium heat. Add 1 tablespoon granulated sugar and 1/2 teaspoon water (if you like, add a pinch of salt). Stir constantly for 3–4 minutes until sugar melts and coats the pecans and they become fragrant. Spread immediately on parchment to cool; separate any pieces while warm. Let cool completely (about 10 minutes).
Make the Apple Cider Vinaigrette
- 2
Combine vinegar and aromatics
In a small bowl or jar, whisk together 3 tablespoons apple cider vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth.
- 3
Emulsify
Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing is emulsified. If the vinaigrette feels too sharp or thick, whisk in up to 1 tablespoon water to reach desired consistency.
- 4
Season
Season the vinaigrette with 1 teaspoon fine salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed. Refrigerate for up to 2 days; bring to room temperature and whisk again before using.
Assemble Salad
- 5
Wash and dry the mixed greens thoroughly in a salad spinner or by patting with paper towels. Trim any wilted stems.
- 6
Core and thinly slice 1 apple: cut into quarters, remove core, then slice each quarter into 1/8-inch thin slices. If desired, toss slices briefly with a teaspoon of lemon juice to prevent browning (optional).
- 7
Place the 6 cups mixed greens in a large salad bowl. Scatter the thin apple slices over the greens.
- 8
Add the 3 oz cooled candied pecans over the salad. If using, sprinkle 1 tablespoon finely snipped chives on top for a mild onion note.
- 9
Just before serving, drizzle the apple cider vinaigrette over the salad — start with about 3 tablespoons (adjust to taste). Gently toss the salad 2–3 times with salad tongs until greens and apples are lightly coated. Taste and add more vinaigrette if desired.
- 10
Transfer to individual plates or serve family-style. Optionally garnish with additional cracked black pepper.