15 minutes
A refreshing salad featuring crisp frisée and arugula, sweet apple slices, and nutty Gruyère cheese, all tossed in a creamy buttermilk dressing.
Frisée, chopped and cleaned
cups
cups
Fresh Parsley Leaves, picked
cups
cups
Lemon, juiced
each
Mustard
teaspoons
cups
Garlic Clove, microplaned
each
Medium Apple, thinly sliced
each
Gruyere, shaved
cups
Chives, minced
tablespoons
to taste
1. Refresh Lettuce
Place the chopped frisée, parsley and arugula into a bowl of ice-cold water. This crisps the leaves, enhancing the salad's texture and refreshing the greens to peak condition. After 5-10 minutes, lift the greens out of the water and spin dry in a salad spinner or drain on paper towels.
2. Make Dressing
In a small bowl, combine the mayonnaise, freshly squeezed lemon juice, mustard, and buttermilk. Add the microplaned garlic, which will blend smoothly into the dressing, giving a mellow garlic flavor without the bite of raw garlic. Season with black pepper to your taste. Whisk together until evenly combined.
3. Dress the Salad
In a large bowl, combine the dry frisée, arugula, parsley leaves, chives, thinly sliced apple, and shaved Gruyère cheese with a pinch of salt and a few cracks from the pepper mill. Pour about a third of the dressing over the salad and gently toss until everything is lightly coated.
4. Finishing Flavors
Give the salad a taste and decide if it needs the remaining dressing or an additional pinch of salt or more dressing. Once seasoned to your liking, transfer the salad to serving plates.
Ensure your greens (frisée and arugula) are fresh and crisp. If needed, perk them up by soaking in ice water and drying them thoroughly before dressing.
Dress the salad in stages, using a light coating at first to prevent overdressing and sogginess.
Start with good-quality buttermilk and consider making your own apple cider vinegar reduction for a more intense flavor. Adjust acidity and sweetness to taste.
Choose a crisp, slightly tart apple like Honeycrisp or Granny Smith and thinly slice or julienne for even distribution in the salad.
Serve the salad immediately after dressing to maintain the texture of the greens and crispness of the apple.
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