A riff on a classic Waldorf salad, laced with apples three ways.
2 tsp (10 mL) kosher salt
2 tsp (10 mL) cinnamon
2 tsp (10 mL) ground ginger
2 tsp (10 mL) ground cumin
2 tsp (10 mL) chili powder
1 large egg white, whisked until foamy
2 cup (500 mL) walnut halves
Apple Vinaigrette2 Gravenstein apples, peeled, cored and finely diced
1 shallot, finely diced
½ cup (125 mL) fresh apple cider
½ cup (125 mL) canola oil
2 Tbsp (30 mL) apple cider vinegar
salt and pepper
Marinated Apple Rings2 Gravenstein apples, cored and sliced into 1/8-inch thick rings
½ cup (125 mL) reserved Apple Vinaigrette
2 Tbsp (30 mL) thinly sliced flat leaf parsley leaves
salt and pepper
Blue Cheese Dressing½ cup (125 mL) crumbled Danish blue cheese
¼ cup (60 mL) sour cream
¼ cup (60 mL) mayonnaise
2 Tbsp (30 mL) buttermilk
1 Tbsp (15 mL) apple cider vinegar
salt and pepper
Salad4 bunch watercress
1 Gravenstein apple, quartered, cored and thinly sliced
1 cup (250 mL) finely sliced celery hearts
½ cup (125 mL) chopped celery leaves
½ cup (125 mL) roughly chopped reserved Spicy Walnuts
½ cup (125 mL) sun-dried cranberries
½ cup (125 mL) Blue Cheese Dressing
salt and pepper
1. In a small bowl, stir together salt, spices and egg white. Add walnuts and toss to coat evenly.
2. Spread walnuts in a single layer on a parchment paper-lined rimmed baking sheet and bake in a preheated 225 degrees Fahrenheit oven (110 degrees Celsius) until nuts are toasted and the coating is dry, about 1 hour, tossing every 20 minutes. Set aside.
Apple Vinaigrette1. Combine apple, shallot, cider, oil and vinegar and season to taste with salt and pepper. Set aside.
Marinated Apple Rings1. Toss together apple rings, vinaigrette and parsley, season to taste with salt and pepper, and let rest at room temperature until ready to serve.
Blue Cheese Dressing1. Whisk together cheese, sour cream, mayonnaise, buttermilk and vinegar until smooth and season to taste with salt and pepper. Set aside.
Salad1. Gently toss together watercress, apple, celery, celery leaves, walnuts and cranberries with dressing and season with salt and pepper to taste.
2. To Plate: Smear remaining blue cheese dressing on each of 4 chilled salad plates and mound salad on top. Place a stack of marinated apple rings on top of each salad, add a wedge of blue cheese and spoon over remaining apple vinaigrette. Serve immediately.
See more: North American, No-Cook, Moderate, Appetizer, Salad, Fruit, Vegetables, Nuts, Summer, Spring
https://www.foodnetwork.ca/recipe/big-apple-salad/13234/
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