Apple, Parmesan, and Mixed Green Salad

Apple, Parmesan, and Mixed Green Salad Recipe

The combination of these ingredients makes a beautiful salad. Use the best-quality Parmesan you can find. It makes a world of difference.–Gena Knox

LC Best-Quality Parmesan Note

By “best-quality Parmesan,” the author does not mean that pulverized stuff that comes in a tall green can. What the author does mean is a chunk of really quite lovely stuff that you grab at your local Italian deli or cheese shop. Although really, “best-quality” pertains to all the ingredients in this recipe, because given that there are so few, each stands out. Think in-season apples and greenhouse baby greens from the farmers market. If you happen to have kids or houseguests who seem to need something productive to do with their time, by all means, buy  walnuts in the shell and task your bored loved ones with prying them open. Heh.

Apple, Parmesan, and Mixed Green Salad Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 4

Ingredients

  • For the dressing
  • 1 tablespoon whole grain mustard
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 1/2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • For the salad
  • 5 cups mixed greens
  • 1 Braeburn or Gala apple, thinly sliced
  • 1/3 cup walnuts, lightly toasted
  • 1/2 cup Parmesan cheese curls (made by drawing a vegetable peeler across the surface of a chunk of cheese)

Directions

  • 1. Combine the mustard, water, honey, vinegar, and olive oil in a small bowl. Season with salt and pepper. Set aside.
  • 2. In a large salad bowl, combine the greens, apple slices, and walnuts. Toss with the dressing. Add the Parmesan curls and gently toss to combine.
  • 3. Serve immediately.
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Testers Choice

Testers Choice
Testers Choice
Julie Creekmore

Jan 14, 2008

This salad was simply delicious. The spoonful of honey helped to round out the bite of the mustard and vinegar, and the flavor of the mustard shone through without being overpowering. The apples, nuts, and Parmesan were a complimentary combination. I thought there was a bit too much dressing and Parmesan, so next time I’ll add those ingredients to taste, but otherwise this was a very easy and wonderful salad.

Testers Choice
Leanne Abe

Jan 14, 2008

I know it’s a simple recipe, but sometimes even those need to be noted and placed in a file. I may make this dressing without the water, but I will definitely leave in the sherry vinegar. It leaves a milder finish than balsamic or other vinegars, and I like the balance against the apples in the salad. I like my salad lightly dressed, so I had enough dressing for the four plates. I think it would also be nice to switch the Parmesan for some good goat cheese.

Testers Choice
Anne Upton

Jan 14, 2008

Great salad! The meaty toasted walnuts and the sourness of the mustard balanced the sweetness of the sherry vinegar and honey. The apple provided crispness. As I write this, I am thinking some bits of smoked bacon would round out the flavor even more. I will make this salad again.

Testers Choice
Tracy Hahn-Burkett

Jan 14, 2008

This was a refreshing switch from the standard mixed-green side salad. I’ve used dozens of different and increasingly unusual ingredients over the years to bring something original to salad, but this recipe accomplished the task with few ingredients and very little effort. Even the honey-mustard dressing tasted new; the sherry vinegar lent it a tang not generally found in dressings of this variety. Also, though I can’t explain this, the dressing alone had a hint of apple in the taste, even before I added it to the salad. The individual components of the salad-whole mustard grains, sherry vinegar, lightly toasted walnuts and Parmesan cheese blended together with a unique and pleasing flavor, and putting this dish together could not have been easier. I will definitely make this again.

Comments
Comments
  1. Nadya says:

    One of the best salads I’ve ever tried. Simple ingredients, but they all get well together, and the dressing helps to get the full taste!! I specifically bought whole grain mustard (though I usually never eat it) and sherry vinegar (which is hard to find in my town). Made it several times already.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Lovely to hear, Nadya. I agree, the whole-grain mustard with its roly poly seeds is perfect with sherry vinegar and apple. Curious, since you’ve made it several times, if you’ve tried any variations on this salad or kept true to the recipe…

  2. Alisha says:

    This is a lovely salad. I added thinly sliced fennel tossed in lemon juice, and omitted the water from the dressing. Excellent as a light but interesting side salad for Thanksgiving.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Thanks for letting us know, Alisha. And a lovely long weekend to you…

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