Salad

Featured Recipe

Apple Carpaccio

Yield: 8 Servings
Source: Susan Walter, Chef

Green Apple Vinaigrette:
    • 1 small shallot, minced
    • 1/2 cup The Perfect Purée Green Apple,  thawed
    • 1/4 cup white wine vinegar
    • 1/2 cup canola oil
    • 1 tsp. salt
    • 1 tbsp. tarragon

Method:
1. Whisk ingredients together in a small bowl and reserve.


Walnut Picada:
    • 1 1/2 inch thick slice of bread
    • 1 tbsp. olive oil
    • 4 oz. walnuts
    • 1 tbsp. The Perfect Purée Orange Zest,  thawed
    • 8 mint leaves
    • salt to taste

Method:
1. Brush bread with olive oil and toast in 375° F oven for 10-12 minutes until lightly browned.
2. Place walnuts on baking sheet and roast in 375° F oven for 12-15 minutes.
3. Pulse bread and walnuts in food processor to make a medium sized crumbly mixture (about the size of pine nuts).
4. Add Orange Zest, mint and salt. Pulse once or twice to combine.


Assembly:
    • 4 crisp red apples
    • Watercress
    • 8 crostini
    • 4 oz. goat cheese

Method:
1. Core & thinly slice red apples on a mandoline. Arrange, overlapping slightly on oversize salad plate.
2. Toss watercress with 1 cup Green Apple Vinaigrette.
3. Divide amoung 8 plates, about 1 oz. watercress per plate, in the center of the apple slices.
4. Drizzle 2 tbsp. Green Apple Vinaigrette over apple slices.
5. Sprinkle Walnut Picada over apple slices. Garnish with Crostini spread with goat cheese.

  • Black Currant
  • Lychee
  • Strawberry
  • Blueberry
  • Roasted Red Pepper
  • Banana
  • Passion Fruit
  • Key Lime
  • Blackberry
  • Pear
  • Papaya
  • Meyer Lemon
  • Tamarind
  • Green Apple
  • Mango
  • Orange
  • Red Raspberry
  • Prickly Pear
  • Lemon Zest
  • White Peach
  • Apricot
  • Kiwi
  • Pomegranate
  • Cherry
  • Coconut
  • Pink Guava
  • Blood Orange