Maple, Pecan, Cheddar, Apple-Celebrating America’s Bounty in a Salad

March 26, 2012
Author Notes

Maple syrup, apples, pecans, cheddar, all of these foods are indigenous to the Americas; I love knowing that as I munch along!


  • Serves 4
  • Maple dijon vinaigrette; Spiced Nuts
  • 2 tablespoons shallots
  • 1/3 cup cider vinegar
  • 2 teaspoons pommery mustard
  • kosher salt and freshly ground black pepper
  • 1 cup canola oil
  • 2 tablespoons grade B maple syrup
  • pecans from http://food52.com/recipes...spicymaplepecanparty_nuts
  • Assemble salad
  • 4 ounces butter lettuce, washed, dried
  • 2 ounces extra sharp cheddar, cut into shards
  • 1 apples, cut into slender wedges and ,if preparing in advance,squeeze with lemon juice to prevent browning.)
  • 4-8 tablespoons dressing from above
  • 3/4 cup spiced maple pecan party nuts ( http://food52.com/recipes...spicymaplepecanparty_nuts )
In This Recipe
  1. Maple dijon vinaigrette; Spiced Nuts
  2. In a food processor, add shallots through pepper. Drizzle in oil. Add half the maple syrup, taste and add rest if desired.
  1. Assemble salad
  2. Wash and dry lettuce. Toss with apples and dressing. Arrange on plates and garnish with cheese and nuts.
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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.