Autumn Salad

October 9, 2019
Created by Harmons
45 minutes
Serves 8
  • Dressing
  • 1/4 cup champagne vinegar
  • 2 Tbsp maple syrup
  • 4 tsp Dijon mustard
  • Salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2 medium red onion, finely chopped
  • Salad
  • 1/2 head napa cabbage, shredded
  • 1 head radicchio, shredded
  • 1 Belgian endive, shredded
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries
  • 3/4 cup coarsely chopped fresh Italian parsley leaves
  • Salt and freshly ground pepper

To make the dressing, in a large bowl, combine vinegar, maple syrup, mustard, and salt. While whisking slowly drizzle in oil until dressing is thick and emulsified. Put onion into a bowl of cold water and let sit, 10 minutes. Drain, pat dry with paper towels and add to dressing. Stir to combine and set aside.

To make the salad, in a large bowl, combine cabbage, radicchio, endive, almonds, cranberries, and parsley and toss to combine. Drizzle with half of dressing and toss to combine. Season with salt and pepper and toss again. Add more dressing, as needed.