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