Apple, Radicchio, & Arugula Salad with Parmesan Fricos

A simple and delicious fall salad made with apples, parmesan crisps, and lettuces

We've been having a crazy heat wave for months now, and it doesn't seem to be letting up anytime soon. So while the rest of the world is starting to drink pumpkin spice lattes and roast winter squash, I can barely turn on my oven without breaking into a sweat. This salad, adapted from a recipe in Bon Appetit, is the first fall dish I've made this year and it's equally suitable for a 100 degree October day in LA as it is for someone in the midwest experiencing the season's first snowstorm. There's a double dose of apple, from both the crisp pieces tucked among the greens and the cider vinegar in the dressing. The radicchio and arugula balance the sweetness with their peppery and slightly bitter taste. The best part are the crispy parmesan fricos, which add a salty crunch to every bite. This is a great salad to serve all fall and winter and would even be a beautiful addition to a Thanksgiving or holiday menu.


Related Recipes:
- Apple, Blue Cheese, & Pecan Salad
- Miso Asian Pear Salad
- Green Salad with Crispy Quinoa & Pomegranate


Apple, Radicchio, & Arugula Salad with Parmesan Fricos:
For Apple Cider Vinaigrette

• Whisk together 1 minced shallot, 1/2 tsp. dijon mustard, 3 tbsp. apple cider vinegar, 1 tsp. honey, and a large pinch of salt and pepper.
• Slowly whisk in 1/3 c. extra virgin olive oil and set aside.

For Salad

• Preheat the oven to 350F.
• Divide 1/3 c. grated parmesan cheese into 6 different mounds on a silicone baking mat-lined baking sheet.*
• Bake for 7 minutes, or until melted and crisp. Let parmesan fricos cool.
• In a bowl, toss together 1 thinly sliced apple, 1/2 head radicchio, ripped into bite-size pieces, and 3 c. arugula.
• Toss the salad with the dressing and divide onto plates. Top with parmesan fricos.

Serves four (side dish)

*Or parchment paper coated with non-stick cooking spray.