Growing Chefs! Ontario Bitter Greens with Mustard Vinaigrette

Bitter Greens with Mustard Vinaigrette

The bitter flavours in this salad pair beautifully with the sweet and sour crunch of fermented apples. In the Fall, try to source local nuts to dress this salad because even nuts in season taste fresher and more delicious!
Serves 6
1/4 cup apple cider vinegar1 tablespoon honey1 tablespoon grainy dijon mustard3/4 cup olive oil Pepper to taste Salt to taste1/2 cup walnuts, or pumpkin seeds1 head endive, torn1 small head radicchio, sliced thinly1 small celery root, julienne2 brined apples, julienned
Measuring spoonsMeasuring cupsMixing bowls of various sizesWhiskCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Remove the stem from the endive and cut or tear the lettuce into bite sized pieces.

Cut the radicchio in half through the stem, and thinly julienne the lettuce. Take some time to separate it apart so that the salad is not overwhelmingly bitter

Peel the celery root carefully with a knife, and cut it into thin pieces. Cut those pieces into small matchsticks to julienne them.

Cut the brined apple into thin pieces, and again cut it into small matchsticks to julienne. Alternatively, you can use a crisp green apple in place of the brined apple.

Measure the apple cider vinegar, honey, grainy dijon mustard, olive oil, and walnuts.

Get Cooking!

In a medium bowl, add the mustard, honey, and cider vinegar. Whisk together well and then slowly add the oil in a thin stream while whisking continuously. When all of the oil has been incorporated, taste and adjust with salt or more vinegar as needed.

Place the endive, radicchio, apple, celeriac and walnuts in a large bowl. Toss with a generous amount of the dressing to taste, and season with salt.