Apple Salad

hard, aged cheese is welcome here as well – shave of thin strips and add toward the end.

1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced (the spiky needles)
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup /120 ml crème fraîche (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste

3 large celery stalks, sliced see-though thin (reserve any celery leaves)

2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced*

4 handfuls arugula, baby gems, or baby romaine

1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts

Make the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife). Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

When you’re ready to serve, combine the celery, apples, salad greens, and most of the nuts with a few half of the dressing. Toss well, adding more dressing until it is to your liking. Finish with the remaining nuts, and any torn celery leaves.

Serves 4-6.

* If you’re not going to use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the white wine vinegar you’re using for the dressing). Drain and pat dry before using.

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