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Heirloom Apple Salad

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

Ingredients

  • 1/4 teaspoon fine grain sea salt
  • 12 rosemary leaves, minced
  • 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 thinly
  • 2 crisp 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

Instructions

  1. 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.
  2. 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.
Prep Time 10 minutes
Total Time 10 minutes
Serves 6

Notes

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.