Pan-Fry

Be gone, afternoon slump, apple ginger salad

January 10, 2011
Author Notes

With the afterglow of our weekend group, this recipe evolved as a late lunch today. It is proving to be the antidote to an afternoon slump. The apple supplies the freshness, while the ginger adds a perky snap. —Ginger's Kitchen

  • Serves 1
Ingredients
  • 1 handful of baby spinach
  • half a large honeycrisp apple (or other crisp apple likeFuji)
  • 1/4 cup fresh ginger
  • 1/4 cup red onion
  • pinch of sea salt or Himalayan salt
  • sprinkle of fresh milled pink peppercorns
  • 1 teaspoon cider vinegar
  • 2 teaspoons excellent quality olive oil
  • squeeze of lemon, preferably Meyer's
  • 1 ounce broken pecans, dry pan fried
In This Recipe
Directions
  1. In a small bowl create a bed of baby spinach leaves.
  2. Using a mandolin finely slice the ginger, red onion and apple on top of the spinach. Sprinkle with salt and pepper.
  3. Quickly pan fry the pecans and add them to the salad.
  4. Drizzle the cider vinegar and the olive oil over the top of the salad. Finish with a squeeze of lemon.
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