April 26, 2022 Lunch & SaladsLeave a Comment

Arugula Salad with Green Apple & Radish

Light and bright spring salad. This arugula salad is easy to prepare for lunch, brunch and dinner parties. Great for spring gatherings.

SALAD INSPIRATION

This green arugula salad with thinly sliced green apple and a light vinaigrette is inspired by one I had at the famous steakhouse in Argentina, Don Julio.

This restaurant is consistently ranked one of the 50 best restaurants in the world. It’s casual, delicious, no fuss dining with great food and ambience you’d expect in Buenos Aires.

SPRING SALAD RECIPE

This is a great spring salad for lunch, brunch and dinner parties.

Arugula, green apple and radishes are available year round so make this recipe anytime you like.

INGREDIENTS FOR ARUGULA SALAD

For this recipe, you will need:

Baby arugula

1 bunch red radishes

3-4 watermelon radishes

1 green apple

Good quality feta

White balsamic

Local honey

Olive oil

Sea salt

Black pepper

CHEF TIPS

Use a mandolin for thinly shaved radish. I like the OXO mandolin for best results.

You can make the salad dressing a day in advance if preparing this for a party.

For best results with the dressing, use a fresh honey that is soft and runny. 

If you aren’t eating the salad right away, soak the green apple sliced in a bowl of water and lemon juice. This will keep the apple sliced from turning brown. 

Arugula Salad with Green Apple & Radish

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• Author: Chef Whitney Aronoff
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Raw
• Cuisine: American
• Diet: Vegetarian

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Description

Fresh green salad for spring dining or anytime you need a light and bright meal.

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Ingredients

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• Baby arugula (5 oz or 6-8 cups)
• 1 bunch red radishes
• 3–4 watermelon radishes
• 1 green apples
• Good quality feta cheese
• 1/4 c White balsamic vinegar
• 1/2 c Extra virgin olive oil
• 1–2 Tbsp fresh honey
• 1 tsp sea salt
• 1/4 tsp black pepper

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Instructions

• Start by preparing the dressing. In a medium bowl, whisk together vinegar, olive oil, honey, sea salt and black pepper. Set aside.
• In a large salad bowl, add all the arugula.
• Slice the apple into thin half moons. Add to the salad.
• Using a mandolin, thinly slice all the radishes and top on the salad.
• Whisk the dressing and drizzle on top of the salad. Finish with sprinkling the feta. Serve immediately and enjoy.

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Notes

• For best results with the dressing, use a fresh honey that is soft and runny.
• If you aren’t eating the salad right away, soak the green apple sliced in a bowl of water and lemon juice. This will keep the apple sliced from turning brown.