Simple Arugula and Apple Salad
This is far and away the most popular salad at the Shop, where we serve a handful to accompany every sandwich. We prefer Fuji apples because they are crisp and acidic and balance the peppery arugula and sweet apple cider dressing. In most of the restaurants we’ve worked in, chives are used as a garnish and rarely as an ingredient, but their mild, oniony flavor is absolutely key in this salad. In a pinch, scallions can be used in place of the chives.
Recipe information
Yield
Serves 6
Ingredients
Apple Cider Vinaigrette
Preparation
Step 1
Combine the arugula, apple, and chives in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
Apple Cider Vinaigrette
Step 2
Bring the apple cider to a boil in a small pot over mediumhigh heat. Reduce the heat to low and simmer until the liquid reduces by half, about 12 minutes.
Step 3
Pour the cider into a small mixing bowl. Add the vinegar, mustard, and salt and whisk vigorously. While continuing to whisk, slowly drizzle the olive oil into the bowl until completely incorporated.
QUICK TIP
Step 4
The Dijon mustard does more than add a vibrant note to the vinaigrette. It provides a stable base that helps the oil and vinegar emulsify, creating that smooth, creamy texture that you want in a vinaigrette. A well-emulsified vinaigrette also evenly coats the lettuce leaves for a balanced salad. Try adding a teaspoon to your basic vinegar-and-olive-oil dressing for a smoother result.
