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Autumn Apple Salad - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Autumn Apple Salad

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Tony's Autumn Apple Salad

 Serves: 4 

Ingredients:

2 Honeycrisp apples, cut into 1/8-inch slices
2 cups candied walnuts (see recipe below)
1 ½ cups shredded sharp cheddar cheese
1 cup apple cider vinaigrette (see recipe below)
1 bag mixed greens, washed
1 head of Romaine lettuce, washed and cut into pieces
1 teaspoon sea or kosher salt, divided

Directions:
In a large bowl, toss the mixed greens and Romaine lettuce with one half teaspoon of the salt and the cider vinegar. Place the greens on a serving platter or plates, then top with apple slices, candied walnuts and shredded cheese. To finish, drizzle a tablespoon of cider vinegar over the top of the salad and sprinkle with the remaining salt.

 Tony's Apple Cider Vinaigrette

 Ingredients:
2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/3 cup olive oil

½ teaspoon kosher or sea salt

½ teaspoon pepper

 Directions:
Combine all the ingredients in a small mason jar, squirt bottle or covered container and shake vigorously for about ten seconds. You can also use a whisk to combine the ingredients together in a mixing bowl for about one minute, until the oil and vinegar have emulsified (meaning that they are well mixed and no longer separated).

 Refrigerate for up to one week and shake well before serving.

 How to make Candied Walnuts

 Ingredients:
2 cups walnuts (packaged in halves)

½ cup brown sugar

2 tablespoons unsalted butter

½ teaspoon kosher or sea salt

½ cup water

1 tablespoon vegetable oil – for greasing sheet pan

 Directions:
Combine first five ingredients in a saute pan over medium heat. Cook for approximately five minutes, stirring often and making sure that the sugar and butter are completely melted. The walnuts should appear shiny and sticky, and the liquid should have a syrupy consistency.

 Brush a sheet pan with the vegetable oil, coating the entire surface so that the walnuts don't stick. Pour the walnut mixture onto the pan and spread out to an even layer.

 Allow the walnuts to cool, then cover the sheet pan with plastic wrap or transfer the nuts to an airtight container. Store at room temperature for up to ten days.

Recipes courtesy of Sarello's, Inc. & The Lost Italian, 2013.

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