Market Crunch Salad
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
5 min
Total
20 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 oz (85 g) mixed bitter greens (arugula, radicchio, endive), about 5 cups (1.2 L) lightly packed 1 crisp apple (e.g., Honeycrisp), cored and thinly sliced 3 celery stalks, thinly sliced on a bias (about 1 1/2 cups (360 ml)) 4 radishes, thinly shaved 1 small fennel bulb, cored and very thinly sliced (optional) 1 small shallot, thinly sliced 2 tbsp (30 ml) capers, drained 1/4 cup (10 g) flat-leaf parsley leaves 1 tbsp (3 g) chopped fresh dill 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) fresh lemon juice 2 tsp (10 ml) pure maple syrup 2 tsp (10 ml) Dijon mustard 1 tsp (5 ml) whole-grain mustard 1/3 cup (80 ml) neutral oil (canola or sunflower) 1 tbsp (15 ml) extra-virgin olive oil 1/4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper to taste
Show original ingredient measurements
3 oz / 85 g mixed bitter greens (arugula, radicchio, endive), about 5 cups lightly packed 1 crisp apple (e.g., Honeycrisp), cored and thinly sliced 3 celery stalks, thinly sliced on a bias (about 1 1/2 cups) 4 radishes, thinly shaved 1 small fennel bulb, cored and very thinly sliced (optional) 1 small shallot, thinly sliced 2 tbsp (30 ml) capers, drained 1/4 cup (10 g) flat-leaf parsley leaves 1 tbsp (3 g) chopped fresh dill 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) fresh lemon juice 2 tsp (10 ml) pure maple syrup 2 tsp Dijon mustard 1 tsp whole-grain mustard 1/3 cup (80 ml) neutral oil (canola or sunflower) 1 tbsp (15 ml) extra-virgin olive oil 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. In a small bowl or jar, whisk together the cider vinegar, lemon juice, maple syrup, Dijon, whole-grain mustard, 1/4 tsp (1.25 ml) salt, and several grinds of black pepper. Slowly whisk in the neutral oil, then the olive oil, until emulsified. 2. Stir the sliced shallot into the dressing and let sit 5–10 minutes to mellow. 3. In a large bowl, combine the mixed greens, apple, celery, radishes, fennel (if using), parsley, dill, and capers. 4. Drizzle on about two-thirds of the dressing and toss gently to coat. Taste and add more dressing, salt, or pepper as needed. 5. Serve immediately.
Show original instructions
1. In a small bowl or jar, whisk together the cider vinegar, lemon juice, maple syrup, Dijon, whole-grain mustard, 1/4 tsp salt, and several grinds of black pepper. Slowly whisk in the neutral oil, then the olive oil, until emulsified. 2. Stir the sliced shallot into the dressing and let sit 5–10 minutes to mellow. 3. In a large bowl, combine the mixed greens, apple, celery, radishes, fennel (if using), parsley, dill, and capers. 4. Drizzle on about two-thirds of the dressing and toss gently to coat. Taste and add more dressing, salt, or pepper as needed. 5. Serve immediately.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 234 kcal
Carbohydrates: 9.7 g
Protein: 1.5 g
Fat: 21.9 g
Saturated fat: 3.4 g
Fiber: 3 g
Sodium: 318 mg
Potassium: 395 mg
Calcium: 58 mg
Iron: 0.96 mg
Vitamin A: 49 µg RAE
Vitamin C: 14.8 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.