Rocket Salad with Granny Smith Apples (Mixed Green Salad Recipe)


My husband Lulu and I are finally back home from a long month in Paris. It’s good to be home and see the girls again, whom we missed a lot. Lulu got the camera out and showed the family pictures of the wonderful Parisian monuments and delicious food we had.

Over the next few days, I’ll be sharing with you the dishes I made on our trip. This particular one is a very simple roquette (also known as rocket or arugula) and apple salad. I paired it with freshly cracked walnuts and pecorino pepper vinaigrette. The crunch and the hint of tart and slight acidity from Granny Smith apples works wonders on this salad. Bon appétit!

1. Info for Rocket Salad with Granny Smith Apples (Mixed Green Salad Recipe)

  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6
  • Calories: 151kcal

2. Ingredients for Rocket Salad with Granny Smith Apples (Mixed Green Salad Recipe)

  • 6 cups rocket (arugula), washed and spin-dried
  • 1 Granny Smith apple
  • 12 whole walnuts
  • 2 small lemons
  • 2 teaspoons creamed honey (or any other sweetener)
  • 1 teaspoon Dijon mustard
  • ½ clove garlic, finely minced
  • ¼ teaspoon salt
  • 1 tablespoon Pecorino pepper cheese, freshly grated into a fine powder
  • ½ cup olive oil
  • 2 tablespoons walnut oil (optional)

3. Directions:

  1. Roasting nuts: Shell the nuts. To release the flavor and oil of the walnuts, I like to roast them in the oven before using them. Spread the nuts on a baking sheet. Place the tray in a preheated oven at 170°F. Roast the nuts for about 15 minutes. Let them cool completely. Rub the nuts between your hands; the skin should come off easily. Coarsely chop them. Do not roast at a temperature over 170°F or you’ll risk breaking healthy fats and lose all their nutrients.
  2. Prepping the apple: Core and cut the apple in thin wedges, leaving the skin on. Place the apple in a bowl and coat in the juice of half a lemon to prevent oxidation of the fruit and drizzle with a teaspoon of honey and walnut oil (if used).
  3. For the vinaigrette: In a bowl, mix together the remaining honey, lemon juice, mustard, garlic, Pecorino,  olive oil, salt and pepper. Set aside.
  4. Place the rocket in a large bowl. Drizzle with 3-4 tablespoons of salad dressing. Toss well. Top with the sliced apple and nuts.
  5. Drizzle with the rest of the dressing (or serve on the side).
  6. Serve immediately.
  7. Bon appétit!

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