This Whole30 salad’s packed with sweet apples, bitter greens, crunchy nuts, and even Porkitos. It's the perfect winter salad!
(baked; to make prosciutto chips)
(8 oz, halved; cored, and thinly sliced)
(8 oz, ends trimmed; halved lengthwise and thinly sliced crosswise)
(Pink Lady; quartered; cored; and thinly sliced)
Parsley, Italian, fresh
Extra virgin olive oil
Apple cider vinegar
(organic whole grain mustard; be sure to read the label to make sure there aren’t any funny ingredients!)
The best part of this salad is the crunchy topping of Porkitos and toasted hazelnuts! Make ’em first. (Check out my recipe for Porkitos here.)
Forgot to stock up on toasted hazelnuts? No prob—just toast ’em yourself. Place the raw hazelnuts in a single layer on a parchment lined baking sheet. Bake the nuts at 350°F for 10-15 minutes or until the skins are crackly and you can smell the nuttiness. You can remove most of the papery skin by rubbing the hot nuts in a clean towel. Then, roughly chop the hazelnuts and set aside.
Make the dressing by whisking together the olive oil, apple juice, apple cider vinegar, mustard, and fish sauce in a small bowl. Alternatively, you can use an immersion blender to blitz all the liquid ingredients together in a flash. To be honest, you might not use all the dressing, but I always like to err on the side of making extra in case my bitter greens have more bite than usual. Besides, it’s always good to have extra dressing in the fridge.
Combine the chopped radicchio, endive, and apples in a large bowl and toss with ¾ of the dressing. If needed, add more dressing to taste.
Divide the dressed greens onto four platters and crown each salad with Porkitos, toasted hazelnuts, and a sprinkle of fresh herbs.