French Country Salad

Name: French Country Salad
Yield: serves 4
Ingredients: 1 tablespoon champagne vinegar; 1 tablespoon grainy Dijon mustard; Coarse salt and freshly ground pepper; 3 to 4 tablespoons extra-virgin olive oil; 1/2 cup walnut halves, toasted and finely chopped; 8 cipollini onions (about 4 ounces), peeled and halved if desired; 1/2 cup balsamic vinegar; Coarse salt and freshly ground pepper; 2 tablespoons unsalted butter; 1 medium apple (preferably Golden Delicious), cored and cut into 1/2-inch-thick slices; 8 slices French cooked ham or boiled ham; 1 head Bibb or Boston lettuce, leaves separated; 3 ounces Gruyère cheese, thinly sliced; 8 slices rustic bread, for serving

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

For the Dressing

1 tablespoon champagne vinegar

1 tablespoon grainy Dijon mustard

Coarse salt and freshly ground pepper

3 to 4 tablespoons extra-virgin olive oil

1/2 cup walnut halves, toasted and finely chopped

For the Salad

8 cipollini onions (about 4 ounces), peeled and halved if desired

1/2 cup balsamic vinegar

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter

1 medium apple (preferably Golden Delicious), cored and cut into 1/2-inch-thick slices

8 slices French cooked ham or boiled ham

1 head Bibb or Boston lettuce, leaves separated

3 ounces Gruyère cheese, thinly sliced

8 slices rustic bread, for serving

Preparation

Step 1
Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
Step 2
Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
Step 3
Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
Step 4
To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad French European Walnut Nut Onion Root Vegetable Vegetable Ham Meat Gruyère Cheese Dairy Apple Fruit Side Dinner Easy Weeknight Meals Quick Saute Fall Cookbooks

Recipe information

Ingredients

For the Dressing

For the Salad

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes