Apple-Arugula Salad With Calvados
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 1extra-large egg yolk, at room temperature
- 3tablespoons fresh lemon juice
- Pinch of salt
- ½cup corn oil
- 1tablespoon honey
- 2 to 3tablespoons Calvados
- 2Red Delicious apples
- 2stalks celery
- ½cup walnuts, coarsely chopped
- 1large bunch arugula
- ½cup crumbled Stilton or Gorgonzola cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
538 calories; 44 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 22 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 9 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the egg yolk, lemon juice and salt in a blender jar. Process on low speed just until blended. With the motor running on low speed, drizzle in the oil in a slow, steady stream. Fold in the honey and Calvados to taste.
- Step 2
Peel and core the apples, then cut them into small dice. Trim the ends off the celery and cut the stalks into small dice as well. Place both in a bowl with the walnuts. Spoon enough dressing over the mixture to coat all the components.
- Step 3
Trim the tough ends off the arugula. Wash the leaves well and dry in a salad spinner. Arrange them in a shallow salad bowl. Spoon the apple mixture into the center. Sprinkle the cheese around the edge.
- Step 4
Serve with the remaining dressing on the side.
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