Apple Cider Salad

This is one of my favorite salads. You can substitute the radicchio here for arugula if you cannot find it, I know it isn’t the easiest to locate.

The Buttered Walnuts or Pecans are the icing on the cake!




  • 2 heads butter lettuce
  • 1 head radicchio
  • 6-8 radishes, thinly sliced
  • 1-1/2 cups crumbed or grated white cheddar cheese
  • 1 cup Buttered Walnuts or Pecans

Apple Cider Vinaigrette

  • 1 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • juice of 1 lemon
  • 1 tablespoon grainy mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons water


  1. Salad: Gently tear butter lettuce and radicchio leaves, placing them in a large bowl.
  2. Add the radishes, cheddar, and buttered walnuts/pecans.
  3. Dressing: In a jar with a lid, combine the oil, vinegar, lemon juice, mustard, pepper, salt, and water. Screw on the lid and shake until it is well blended.
  4. Spoon dressing to coat the leaves of the salad and toss gently. Serve immediately.
  5. Apple cider vinaigrette can be refrigerated for up to 1 week.



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