Bibb and Frisée Salad with Apple and Celery
By Keith DresserPublished on January 11, 2019
Time
25 minutes
Yield
Serves 4
Ingredients
Dressing
1 tablespoon red wine vinegar 1 ½ teaspoons very finely minced shallot ½ teaspoon mayonnaise ½ teaspoon Dijon mustard ⅛ teaspoon table salt 3 tablespoons extra-virgin olive oilSalad
1 head Bibb lettuce, torn into bite-size pieces (7 cups)1 small head frisée, torn into bite-size pieces (3 cups)1 Gala apple, cored, halved, and sliced thin1 celery rib, sliced thin⅓ cup walnuts, toasted and chopped coarse, dividedBefore You Begin
Use a mandoline to thinly slice the celery and apple.
Instructions
- For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl and season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
- For the salad: Place lettuce, frisée, apple, celery, and half of walnuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining walnuts. Serve immediately.
Time
25 minutesYield
Serves 4Ingredients
Dressing
1 tablespoon red wine vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 head Bibb lettuce, torn into bite-size pieces (7 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
1 Gala apple, cored, halved, and sliced thin
1 celery rib, sliced thin
⅓ cup walnuts, toasted and chopped coarse, divided
Ingredients
Dressing
1 tablespoon red wine vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 head Bibb lettuce, torn into bite-size pieces (7 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
1 Gala apple, cored, halved, and sliced thin
1 celery rib, sliced thin
⅓ cup walnuts, toasted and chopped coarse, divided
Ingredients
Dressing
1 tablespoon red wine vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 head Bibb lettuce, torn into bite-size pieces (7 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
1 Gala apple, cored, halved, and sliced thin
1 celery rib, sliced thin
⅓ cup walnuts, toasted and chopped coarse, divided
Why This Recipe Works
We found that frilly, crunchy frisée offered a welcome contrast to Bibb lettuce's soft, buttery texture. Thinly slicing the celery and apple allowed us to combine them cohesively with the salad greens. Walnuts added crunch and nuttiness. We chose red wine vinegar as a base for our Foolproof Vinaigrette here since it complemented (and didn't overpower) the apple's sweetness and the celery's subtle earthiness.
Before You Begin
Use a mandoline to thinly slice the celery and apple.
Instructions
- For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl and season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
- For the salad: Place lettuce, frisée, apple, celery, and half of walnuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining walnuts. Serve immediately.
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