The City Magazine Since 1975

Parsley Apple Salad

February 2018
PHOTOGRAPHER: 
SERVES: 
4
Rate This Recipe: 
0
INGREDIENTS: 

4 honeycrisp apples, sliced or spiralized (about 1 lb.)
4 cups flat-leaf parsley leaves
1/2 cup crumbled Manchego cheese
1/2 cup roughly chopped Marcona almonds
3 to 4 Tbs. Champagne vinaigrette

For the Champagne vinaigrette:

(Makes 3/4 cup)

1 garlic clove, finely chopped
2 Tbs. Dijon mustard
1/4 cup Champagne vinegar
2 Tbs. fresh lemon juice
2 Tbs. local honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil

DIRECTIONS: 

To make the vinaigrette, whisk all of the ingredients together. Tightly sealed, the dressing will keep for four days in the refrigerator. When ready to use, whisk the dressing to re-emulsify.

Combine the apple slices/spirals and parsley in a bowl. Toss with the dressing. Divide the salad among four plates, top each with cheese and almonds, and serve immediately.

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