Recipe courtesy of Chuck Hughes
Print
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

For Salad:
  • 1/2 English cucumber
  • Handful blanched green beans
  • Handful shaved fennel
  • 4 blanched asparagus
  • Handful arugula
  • Handful nicoisse (frisee)
  • Small handful raw cabbage
  • 1 large endive
  • 1/2 Granny Smith apple
  • Salt
  • Freshly ground black pepper
For Dressing:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon red balsamic vinegar
  • 1/4 cup canola oil

Directions

Watch how to make this recipe.

For Salad:

Make sure you give all the vegetables a good rinse. 

Cut the English cucumber in half lengthwise. Leave the skin on it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks. Toss in the blanched green beans. I like to leave them whole. Add the fennel. Slice the blanched asparagus into thin, 2-inch sticks. Add then with the arugula, and the nicoisse or frisee lettuce. Finely slice a small handful raw cabbage. Peel off 8 endive leaves toss them in as they are. Slice the Granny Smith apple into thin 2-inch sticks. Season with a good pinch salt and ground pepper.

For Dressing:

Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together. 

Season to taste. Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.

Serve the salad tossed with the dressing.

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