Author Notes
I once ordered a dish with a similar name at a restaurant, and the recipe below is what I pictured in my head. What came was not at all like this, and frankly not very good. But the idea in my head stuck, and I worked on it at home, adding the chopped celery leaves and a drizzle of reduced apple cider dressing. If you can get your hands on pickled walnuts, they are a wonderful substitution for the walnuts. —TheRunawaySpoon
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Ingredients
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1 cup
apple cider
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2 tablespoons
apple cider vinegar
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1 - 2 tablespoons
olive oil
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3 tablespoons
lemon juice
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2
granny smith apples
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1 cup
crumbled blue cheese
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1 cup
chopped walnuts
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1 handful
celery leaves
Directions
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Stir the apple cider and vinegar in a small saucepan and bring to a low boil over medium heat. Boil the syrup until it has reduced by half, about 8 minutes. It will thicken as it cools. Cool slightly, then whisk in the olive oil.
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Mix the lemon juice with 1 cup of water in a large bowl. Using a mandolin, slice the apples paper thin, immediately dropping each slice into the acidulated water to prevent browning.
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When ready to serve, drain the apple slices and pat them dry. Lay the slices, slightly overlapping, on a large platter or divided between four salad plates. Scatter over the blue cheese, walnuts and celery leaves. Drizzle the syrup over the apples and serve.
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