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APPLE - HAM - Charred Apple Salad with Honey Roasted Peanuts
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Charred Apple Salad WSJ If Mr. Langhorne’s goal is to create a sense of place, this is a crisp autumn Virginia day on a plate: apples, lightly charred, smoky peanuts, country ham and a sweet sorghum dressing to tie it all together. You can start by making a quick onion pickle or skip that step and use store-bought pickled onions or ramps Serves: 4 For the quick pickled onions: | |
½ cup | champagne vinegar |
⅓ cup | water |
⅓ cup | sugar |
1 | garlic clove |
1 tablespoon | coriander |
1 | star anise |
1 teaspoon | chili flake |
1 teaspoon | clove |
1 | bay leaf |
1 small | red onion, thinly sliced |
For the salad: | |
2 | firm apples, cored, halved and cut into ⅛ slices |
2 tablespoons | sorghum |
3 tablespoons | aged Sherry vinegar |
1 small | shallot, minced |
1 small clove | garlic, minced |
2 tablespoons | cream cheese |
2 tablespoon | high-quality peanut oil or olive oil |
Zest and juice of ½ | lemon |
½ teaspoon | salt |
Freshly ground black pepper | |
2 tablespoons | butter |
2 thin slices | Brioche bread, toasted and diced |
½ cup | smoked or honey-roasted peanuts, roughly chopped |
8 ounces | fall salad greens, such as mustard greens and arugula |
3 ounces | high-quality cheddar, such as Hawks Hill, thinly shaved |
4 slices (about 3-4 ounces) | country ham, such as Edwards Surryano, torn |
1 tablespoon | minced chives |
1. Make quick pickled onions: Bring all ingredients except sliced onions to a boil in a small saucepan. Place onions in a medium non-reactive bowl, then cover with boiling pickling mixture. Let sit 15 minutes. (Pickled onions will keep up to two weeks in an airtight container in the refrigerator.)
2. Meanwhile, heat a cast-iron pan over medium-high heat. Working in batches, add apples to pan in a single layer and cook until they darken and look like they have been evenly sprinkled with cinnamon, 1-2 minutes per side. Set aside.
3. Make vinaigrette: In a medium bowl, whisk together sorghum syrup, vinegar, shallots, garlic and cream cheese until smooth. Slowly pour peanut oil into bowl, while briskly whisking, until emulsified. Season with lemon zest, salt and pepper to taste.
4. Heat butter in a medium sauté pan over medium-high heat until browned. Add brioche and peanuts to pan, tossing to evenly coat with butter. Remove from heat.
5. In a large bowl, dress greens with 3 tablespoons vinaigrette. Add more dressing to taste.
6. To serve, divide apples and greens among four salad plates. Spoon brioche-peanut mixture over each salad, then top with pickled onions, cheddar and ham. Garnish with chives, a squeeze of lemon juice and freshly ground black pepper.
—Adapted from Jeremiah Langhorne of the Dabney, Washington.
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