Want to try a new recipe for this Thanksgiving? Curtis Stone wants to help you out. Inspired by his favorite shows on Netflix he has come up with a bevvy of tasty recipes for you to try. And this Shaved Fall Apple Salad is one of them.
A delicious fall fresh salad that is easy to make your guests will love this recipe.
We’ve been eating a lot of salads lately. Maybe we’re missing the salads of summer. I don’t know but it’s been refreshing. I love this simple salad because it’s seasonal and it involves my family’s favorite fruit. We devour 2 to four apples a day so this salad was made for us.
I mixed the Shaved Fall Apple Salad up recently for my family and they loved it! It was easy to find most of the ingredients in my local market and I made the salad up to go with a recent dinner for the family.
Here’s how I put it together…
I could not find the specialty almonds listed in the recipe but like Curtis advices I just used regular roasted almonds. I did find the specialty Spanish Manchego cheese in the gourmet cheese section and opted for the 6 month variety (as opposed to 3 month and 9 month). I used nice, thick, raw honey for the dressing and my trusty mandoline to slice my apples nice and thin.
If you’ll notice in the pictures my apples seem to be green and red. That’s because my beautiful daughter ate one of my Granny Smith’s so I had to substitute another sweeter variety that I had on hand.
You can see the results of my cooking below and the original recipe below them.
A few ingredients you probably already have on hand to make the dressing.
Mix apples and celery in a bowl.
Add parsley and toss with dressing.
Serve in bowls and toss with Manchego cheese and almonds.
Shaved Fall Apple Salad
Prep Time: 20 minutes
Cook Time: 0 minutes
Make-Ahead: The vinaigrette can be made up to 1 day ahead, covered and stored at room temperature. Rewhisk the vinaigrette before using.
2 tablespoons apple cider vinegar
1 teaspoon honey
2 tablespoons extra-virgin olive oil
1 tablespoon almond oil
2 Granny Smith apples
1/4 cup matchstick-size strips celery, plus leaves for garnish
2 tablespoons fresh flat-leaf parsley leaves
1 ounce Manchego cheese
2 tablespoons coarsely chopped Marcona almonds (see note)
To make the vinaigrette:
In a medium bowl, whisk the vinegar and honey to blend. While whisking, slowly add the oils in a thin stream to blend completely. Season the vinaigrette to taste with salt.
To prepare the salad:
Using a mandolin or vegetable slicer, cut the apples into 1/16-inch-thin slices, avoiding and discarding the cores.
In a large bowl, toss the apples, celery, and parsley with enough vinaigrette to lightly coat. Season to taste with salt.
Mound the salad onto the center of 4 plates. Using a vegetable peeler, shave the cheese into thin strips and sprinkle them over the salads. Garnish with the almonds and celery leaves, and serve.
Note: Marcona almonds are Spanish almonds, which come roasted and lightly salted. They are available from specialty shops, but you could substitute regular roasted almonds if you like.
Happy Thanksgiving and Enjoy!
You can catch up with Netflix on the web at these places….