Chuck's Green Salad

  • serves 4
Chuck Hughes
Chuck Hughes

Dressing - 500 ml

34 Ratings
Directions for: Chuck's Green Salad



½ English cucumber

Handful of blanched green beans

Handful of shaved fennel

4 Blanched asparagus

Handful of arugula

Handful of nicoisse

Small handful of raw cabbage

8 endive leaves

½ Granny Smith apple


Ground Pepper


1 Tbsp Dijon mustard

1 Tbsp Maple Syrup

1 Tbsp red balsamic vinegar

50 mL canola oil



1. Make sure you give all your veg a good rinse.

2. Cut the English cucumber in half lengthwise. Leave the skin on – it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks.

3. Toss in your blanched green beans. I like to leave them whole.

4. Shave a handful of fennel.

5. Slice your blanched asparagus into thin, 2-inch sticks.

6. Add a handful of arugula, and a handful of nicoisse or frisse lettuce.

7. Finely slice a small handful of raw cabbage.

8. Peel off 8 endive leaves – toss them in as they are.

9. Slice half a Granny Smith apple into thin 2-inch sticks.

10. Season with a good pinch of salt and ground pepper.


1. Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together.

2. Season to taste.

3. Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.

See more: Vegetables, North American, Salad, Vegetarian, Vegan, Side, Appetizer, Picnic, Healthy, Dairy-Free

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