Apple Salad for Sunday Dinners

January  9, 2011
2 Ratings
  • Serves 4
Author Notes

I could look you right in the face and not remember your name but I can tell you about a dinner I ate or made years ago. I come by the name forgetting honestly from my dad. He can remember numbers and spreadsheets from years past like I remember food. Sometimes though a few gems slip through the cracks. Fortunately things come along that will remind you of a recipe from your past. I remember the first time I saw a chef make a vinaigrette at culinary school and how they emulsified it with a little water in a blender. I made dressings like this for a long time. Eventually I moved on to other styles of dressings and somehow never came back to this way of making them. This year at Christmas I received the Frankie's Spuntino Kitchen cook book from my wife. Great wife, I know, and I am easily the luckiest man in the world. It also shows me how in many ways food52 is a great resource and not just an amazing learning tool. This book would have never passed through my radar without food52 and the piglet contest. In the book they make their dressings the same way and it jarred my memory to days gone by. I created this salad and ate it this morning for breakfast. You laugh but you need to get the light while the light is good when you want to photograph something. I am making it again for Sunday dinner. The Sunday dinner tradition is something we have always done and this fits right in with the whole food theme, roast chicken, lots of veggie sides, and great home made bread that we tend to stick with on Sundays. This will go into the rotation and I doubt this method will slip away again. - thirschfeld —thirschfeld

Test Kitchen Notes

Thirschfeld takes care to compose a salad that is both beautiful and flavorful. The sweet and nutty vinaigrette takes seconds to blend together in a blender. The simple salad is packed with crunchy apples, carrots, cabbage and celery. Shallot and scallion garnishes give it a little sharpness. Try it at your next Sunday supper. —Stephanie Bourgeois

What You'll Need
  • For the apple cider vinaigrette:
  • 1 tablespoon honey
  • 2 tablespoons unfiltered cider vinegar
  • 1 tablespoon water
  • 1/4 cup toasted walnuts
  • 1/4 cup grape seed or canola oil
  • 1/16 to 1/8 teaspoons cayenne pepper, I used an eighth but realize the heat will build as the dressing sits
  • For the salad:
  • 2 celery hearts, very interior leafy parts only
  • 2 1/2 cups nappa cabbage shreds
  • 4 carrots, medium size, peeled and cut into thick ribbons with the peeled
  • 2 fuji apples, washed and cut into thin half moon slices
  • 1 shallot, peeled and slices into paper thin rings
  • 1/2 cup toasted walnuts
  • 1/4 cup green onions, sliced diagonally for garnish
  • sea salt and fresh ground pepper to taste
  1. Place all the dressing ingredients into a blender. Season with a pinch of salt and a few grinds of pepper. Blend until emulsified.
  2. Place the celery, cabbage, apples and carrots into a bowl. Season with salt and pepper and toss to taste with dressing. Garnish with walnuts, shallots green onions and serve.
Contest Entries

See what other Food52ers are saying.

  • marti
  • Table9
  • cowgirlculture
  • MyCommunalTable
  • Aliwaks

20 Reviews

marti June 8, 2020
This was a wonderful salad.. I switched things up a bit and used Walnut oil. I also used a bag of pre-cut broccoli slaw from the produce isle. I also added chopped chives from my garden and the chive flowers. I added a few craisins for some extra sweetness with the apples. Made ribbons from the carrots. it looked beautiful
isac October 1, 2011
so simple yet so beautiful
Table9 January 20, 2011
Nice job! This is beautiful.
thirschfeld January 20, 2011
thanks Table9
cowgirlculture January 13, 2011
Can't wait to try the vinaigrette!
MyCommunalTable January 13, 2011
Great salad. It is true about not remembering names, but remembering the food I ate years ago. I have a habit of asking people what their early food memories are... I am having salad for breakfast.
Aliwaks January 11, 2011
Such a beautiful photo, just gorgeous! Yum salad, love the celery leaves esp.
thirschfeld January 11, 2011
thanks Aliwaks, glad to have you back in the neighborhood
onetribegourmet January 11, 2011
Lovely Salad!
thirschfeld January 11, 2011
thanks onetribegourmet I like the combo of apples and endive.
lapadia January 10, 2011
Gorgeous and tasty!
thirschfeld January 11, 2011
thanks lapadia I see you like a little heat in your apple salad also. Nice addition the jalapenos
Midge January 10, 2011
I'd happily eat this for breakfast. Love that you used celery leaves.
thirschfeld January 10, 2011
thank you Midge, we ate it again for dinner
Kayb January 9, 2011
Yum! Sounds marvelous. Especially the dressing! Glad you remembered that method and shared it with us!
thirschfeld January 10, 2011
thanks Kayb, nice to see you in the spotlight
One S. January 9, 2011
Beautiful picture! You're so right about the light. This salad looks amazing.
thirschfeld January 9, 2011
thanks One Spicy Dish. I appreciate it.
TasteFood January 9, 2011
Very nice!
thirschfeld January 9, 2011
thank you TasteFood