Recipe by SweetSueAl
From Cook's Illustrated. If using a tart apple, add up to 1 tablespoon brown sugar. The dressing is nice on spicy greens like arugula and watercress, with garnishes such as shaved Parmesan, toasted nuts, and thin slices of apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two
Top Review by COOKGIRl
I wanted to like this salad but the main problem being the salad dressing consistency was too thick and not eye appealing. The dressing reminded me of tomatillo salsa. There was a significant lack of color in this salad, too. Everything was green. I added one carrot shaved to pump in some color and toasted hazelnuts for garnish. I usually like Cook's Illustrated recipes but his one misses the mark unfortunately. I don't give starred reviews below four but will leave a comment if I had problems with the recipe. I am very sorry. One saving grace may be to prepare the salad dressing minus the apple, then slice the apple and add separately to the salad. Again, my apologies. cg
- 1 apple, unpeeled, quartered, cored, and cut into 1-inch cubes (about 7 ounces)
- 2 tablespoons cider vinegar
- 1 teaspoon hot pepper sauce, such as Tabasco
- 1 scallion, chopped coarse
- 1⁄4 cup fresh parsley leaves
- 3⁄4 teaspoon table salt
- 1⁄8 teaspoon ground black pepper
- 2 -3 tablespoons water
- 1⁄2 cup vegetable oil
- 2 quarts mixed greens, washed and dried, suggestions include arugula and watercress
Directions See How It's Made
- Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped.
- With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.).
- To serve four, toss greens with 4 tablespoons dressing; serve imediately.