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Apple Carpaccio

Apple Carpaccio

8 Servings

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.