It's Sunday and that means Sunday Brunch -- yay! Last week, we had bagels and lox. This week we still bought bagels and lox, but also added a bright, refreshing, salad to boost our mood (and help us recover from slight hangovers) during this cloudy, dreary day in New York City. Isn't it supposed to be spring? Aside from the family of birds that return annually to their nest underneath my air conditioner, I have yet to feel spring.
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I was trying to think of a name for this salad and I got stuck. I know I can simply name it according to what the main ingredients are (which is what I eventually did) but I was hesitant to. I feel that this salad deserved a cooler, more hip name. Something that does it justice. When you go to a restaurant you would normally decide your order on the title and the description of the dish. If I saw "Apple, Walnut and Herb Blend Salad" on a menu, I would not be so impressed. I guess what I am saying is that the title of this salad is not impressive but the taste and the plating of it will amaze your guests. ( I know I shouldn't toot my own horn but TOOT TOOT!)
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As you're plating the salad, be mindful of how you are layering the ingredients. You want texture and shapes. Go ahead and place your thinly sliced radishes on top of the bed of greens but also tuck some in between the herbs and lettuce or even roll some up for a wavy texture.
Apple, Walnut and Herb Blend Salad
Ingredients:
1/3 cup walnuts
3 tablespoonslemon vinaigrette
2 tablespoons shallot, minced
2-3 radishes, thinly sliced
1/4 cup apple cider vinegar
1 tablespoon sugar
dash of salt
3 ounces of Herb Blend (I used Earthbound Farm)
1/4 cup dried cranberries
1 granny smith apple
Preheat oven to 350˚F. Break whole walnuts into quarters and put them on a baking sheet and bake for 7 minutes. Remove from oven and allow to cool.
Place the lemon vinaigrette and minced shallot in a small bowl and allow them to sit in room temperature.
Meanwhile, put the radishes in another bowl. Add the apple cider vinegar, sugar and a dash of salt to the bowl of radishes and allow radishes to pickle for 5-7 minutes.
To plate, lay the herb blend down first. Add the radishes, but keep the apple cider vinegar mix on the side. Then add the cranberries.
Peel, core and cut the granny smith apple in thin slices. Before putting the apple slices on top of the salad, dip the slices quickly in the apple cider vinegar mix. This will prevent the apples from browning.
Top the salad with walnuts. When ready to serve, pour the lemon vinaigrette and minced shallot over the salad.
Ingredients:
1/3 cup walnuts
3 tablespoonslemon vinaigrette
2 tablespoons shallot, minced
2-3 radishes, thinly sliced
1/4 cup apple cider vinegar
1 tablespoon sugar
dash of salt
3 ounces of Herb Blend (I used Earthbound Farm)
1/4 cup dried cranberries
1 granny smith apple
Preheat oven to 350˚F. Break whole walnuts into quarters and put them on a baking sheet and bake for 7 minutes. Remove from oven and allow to cool.
Place the lemon vinaigrette and minced shallot in a small bowl and allow them to sit in room temperature.
Meanwhile, put the radishes in another bowl. Add the apple cider vinegar, sugar and a dash of salt to the bowl of radishes and allow radishes to pickle for 5-7 minutes.
To plate, lay the herb blend down first. Add the radishes, but keep the apple cider vinegar mix on the side. Then add the cranberries.
Peel, core and cut the granny smith apple in thin slices. Before putting the apple slices on top of the salad, dip the slices quickly in the apple cider vinegar mix. This will prevent the apples from browning.
Top the salad with walnuts. When ready to serve, pour the lemon vinaigrette and minced shallot over the salad.
