It’s time for spring! Enough already with the ground hog’s prediction. This salad is a perfect first course for a Welcome Spring dinner party.
4-6 cups mixed spring greens
2 celery stalks, cut in thin diagonal slices
2 small green apples, cored and thinly sliced
1/2 small red onion, sliced
1/2 cup toasted pecans, roughly chopped
1 small chunk of Asiago, Manchego, or Parmigiano-Reggiano cheese, shaved
1 tbsp. white wine vinegar
1 tbsp. cider vinegar
1 small shallot, minced (about 1 tbsp.)
1 tsp. chopped fresh herbs (thyme, oregano, basil or any combination)
1/4 cup olive oil
Salt and freshly ground pepper
In a medium salad bowl, toss greens with celery, apples, onion and pecans. In a small bowl combine the vinegars, shallot and herbs, then slowly whisk in the olive oil. Add salt and pepper to taste. Toss with the salad and serve, garnishing with shaved cheese.
The tartness of the apples and crunch of the pecans and celery make the Spring Greens & Green Apple Salad a great accompaniment to a rich or spicy main course. Add blueberries or raspberries for more color and variety. Leftovers are great added to a sandwich or in a wrap.
This salad is fun for dinner party guests to put together while you’re finishing the main course. Just put the tools and ingredients on a big cutting board ahead of time and give the guests their assignment along with a glass of wine.
Our friends Nancy and David tested the recipe for us at a dinner party and gave the salad – and the experience – rave reviews.