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Category: Salad
Prep Time: Cook Time: Total Time:
2 heads frisee lettuce, tough outer leaves discarded
2 Gala apples
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
1/2 cup walnut halves
1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley
8 ounces blue cheese, cut into 1/2-inch chunks
Apple Cider Vinaigrette (recipe follows)
Separate the frisee leaves and rinse them in cold water. Drain and pat dry. Wrap the leaves in kitchen towels and refrigerate until ready to use.
Shortly before serving, halve and core the apples. Cut lengthwise into 1/4-inch matchstick strips. Toss the strips with the lemon juice to prevent browning.
Place the frisee in a large bowl. Season with salt and pepper, then toss with the walnuts, 1/4 cup of the chopped parsley and the blue cheese. Dress the greens lightly with the Apple Cider Vinaigrette and divide evenly among 8 salad plates.
Divide the apple strips atop the salads and sprinkle with the remaining tablespoon of chopped parsley. Serves 8
Apple Cider Vinaigrette
1/4 cup cider vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
In a small bowl, whisk together the vinegar, mustard, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened.
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APPLE DELIGHT SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
2 heads frisee lettuce, tough outer leaves discarded
2 Gala apples
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
1/2 cup walnut halves
1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley
8 ounces blue cheese, cut into 1/2-inch chunks
Apple Cider Vinaigrette (recipe follows)
Separate the frisee leaves and rinse them in cold water. Drain and pat dry. Wrap the leaves in kitchen towels and refrigerate until ready to use.
Shortly before serving, halve and core the apples. Cut lengthwise into 1/4-inch matchstick strips. Toss the strips with the lemon juice to prevent browning.
Place the frisee in a large bowl. Season with salt and pepper, then toss with the walnuts, 1/4 cup of the chopped parsley and the blue cheese. Dress the greens lightly with the Apple Cider Vinaigrette and divide evenly among 8 salad plates.
Divide the apple strips atop the salads and sprinkle with the remaining tablespoon of chopped parsley. Serves 8
Apple Cider Vinaigrette
1/4 cup cider vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
In a small bowl, whisk together the vinegar, mustard, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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