This past Saturday I had the privilege to be back at the 61st Street Farmer’s Market as a chef demonstrator.  Using produce from the market, I made a delicious, seasonal salad.  The great thing about this salad is that it provides a different way to use up the bitter greens that are all over the place this time of year.  Bitter greens can be a tough thing to get excited about, but don’t dismay! This salad is balanced with flavors that compliment the bitterness of the greens, and create a bold, refreshing combination.  Sneaking these greens into your diet can give you an edge against colds and allergies, and general blahs as the seasons change!

The other thing I love about this recipe is that all of the main ingredients are locally sourced.  My salad greens were purchased from Growing Power , the Parmesan came from Stamper Cheese  , and my apples were hand picked by my family and I at a local orchard.

This is a Fall adaptation of my winter arugula and Parm salad.  The sweetness added by the apples is a perfect balance for the bitterness of the arugula.  Just like my last simple salad , market goers were surprised at how delicious this was.  Many expected not to like it because of the greens, but everyone asked for seconds and I didn’t leave with any leftovers!

Arugula, Apple, and Parmesan Salad

1 bunch of arugula**, washed and dried
3 sweet apples, such as Gala or Jonamac, thinly sliced
1 cup good quality shaved Parmesan
1 Lemon, halved
Oil of choice for drizzling
Salt and pepper
Combine arugula and apples in a salad bowl.  Drizzle with oil and fresh lemon juice.  Season with salt and pepper to taste.  Top with shaved Parmesan.  Serve immediately.
**Arugula Note: Use any bitter greens you have on hand.  At the market, I used a salad greens mix because that was what was available.  It was delish!