Pixicook
HomeRecipesSaladFrisée and Arugula Salad with Buttermilk Dressing, Apple, and Gruyère
recipe image

Frisée and Arugula Salad with Buttermilk Dressing, Apple, and Gruyère

clock-icon15 minutes
author-image
Author
Pixicook editorial team

A refreshing salad featuring crisp frisée and arugula, sweet apple slices, and nutty Gruyère cheese, all tossed in a creamy buttermilk dressing.

Ingredients for Frisée and Arugula Salad with Buttermilk Dressing, Apple, and Gruyère

units in
USchevron
serves
4 peoplechevron

Frisée, chopped and cleaned

cups

Arugula

cups

Lemon, juiced

each

Mustard

teaspoons

Garlic Clove, microplaned

each

Medium Apple, thinly sliced

each

Gruyere, shaved

cups

Chives, minced

tablespoons

Black Pepper

to taste

How to Make Frisée and Arugula Salad with Buttermilk Dressing, Apple, and Gruyère

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.

Pitfalls and tips

Freshness is Key

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.

Dressing Technique

Dress the salad in stages, using a light coating at first to prevent overdressing and sogginess.

Balance Your Dressing

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.

Apple Selection

Choose a crisp, slightly tart apple like Honeycrisp or Granny Smith and thinly slice or julienne for even distribution in the salad.

Serving

Serve the salad immediately after dressing to maintain the texture of the greens and crispness of the apple.

Comments (0)

Add your comment...

Explore More Salad recipes

Explore More Collections

Cucumber Salad with Garlic ginger and soy

Easy Salad

Broccoli Cheddar Delight Soup

Vegetarian Winter

Dashi with Cod and Clams

Mushroom Soup

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

Quick Chicken