Recipe

The Apple Doesn't Fall Far From The Lettuce Leaf Salad

Recipe
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Photo by zoni521

This recipe was entered in the contest for Your Best Autumn Salad
Chef
zoni521's Notes: Rarely do I ever follow a recipe word for word; usually I take inspiration, from restaurant dishes, magazines, and cookbooks. In Food & Wine Magazine, last month I believe, there was a recipe...
Rarely do I ever follow a recipe word for word; usually I take inspiration, from restaurant dishes, magazines, and cookbooks. In Food & Wine Magazine, last month I believe, there was a recipe for Lemony Waldorf Salad. So . . . I started thinking, and this recipe is what I ended up with. Not very similar at all to the original, but still I must give credit to Food & Wine for getting my creative juices flowing. Many different cheeses were on my mind when trying this salad out at home: blue, Israeli feta, cheddar . . . though I settled on Manouri, which is made from the whey left after the feta-making process. It is mild, but has a pleasant saltiness. It has a similar mouthfeel to ricotta. Feel free to substitute one of the cheeses I mentioned above.

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Serves 4-6 as an appetizer

Apple Cider Vinaigrette:

1/4 cup mild extra virgin olive oil Ask a question about this ingredient

1 tablespoon dijon mustard Ask a question about this ingredient

3 tablespoons tart apple cider Ask a question about this ingredient

3 tablespoons champagne vinegar Ask a question about this ingredient

1 tablespoon maple syrup Ask a question about this ingredient

salt and pepper, to taste Ask a question about this ingredient

Place the first 5 ingredients in a mason jar (or other "shakeable" jar with lid) and shake vigorously.
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Add salt and pepper to taste.
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Give one last shake . . . VOILA!
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Pour half of the vinaigrette in the bottom of your serving bowl and reserve the remaining half.
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Salad:

6 ounces baby romaine/baby spinach mix Ask a question about this ingredient

8 ounces fennel, sliced paper thin on a mandolin Ask a question about this ingredient

8 ounces tart apple, sliced paper thin on a mandolin Ask a question about this ingredient

1 cup sliced grapes Ask a question about this ingredient

1 cup walnuts, toasted Ask a question about this ingredient

5 ounces Manouri cheese, crumbled Ask a question about this ingredient

Slice fennel on a mandolin and toss with a bit of the reserved vinaigrette.
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Place the walnuts in a saute pan over medium heat, tossing frequently to prevent burning. When the nuts are fragrant and a golden brown, remove from the heat and let cool.
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Add lettuce, fennel, apple, grapes, and walnuts to your serving bowl, and toss gently with the vinaigrette.
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Drizzle in additional vinaigrette and toss again if necessary.
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Top with crumbled Manouri.
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Serve immediately.
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2 Comments on The Apple Doesn't Fall Far From The Lettuce Leaf Salad

ANGEL1070 added over 2 years ago

Love the name of the salad. I am excited to try it. Thank you!

zoni521 added over 2 years ago

Angel. Thank You! I was sitting in front of my computer, inputting the ingredients . . . still having no definite name for my salad. I was trying to think of a "Fall" name, but fall being a season. Ha Ha! I like it. I like it. Thank you so much for the compliment. I hope you enjoy the salad as much as I do.