Tuesday, 11 July 2017

Apple Vinaigrette...and Two Salads

Baby Romaine with Apple Vinaigrette, Mango, Toasted Pecans and Goat Cheese

Mixed Greens with Apple Vinaigrette, Blackberries, Avocado, Smoked Scallops and a Parmesan Crisp

This post is all about apples....I had two that had lost their crunch, so were not being eaten. My first thought was to bake with them, but I think that this was a better, and somewhat healthier choice.

I poached them, with a sprig of fresh rosemary and some apple juice, and used them to make a vinaigrette. We have had two lovely fresh salads, and have enough left for one more. Guess what's for dinner tomorrow night???

If you want to know more about the Parmesan Crisps in the second salad, have a look on my Instagram @almost_wasted.blogger.

To start the vinaigrette, place the following into a small saucepan:

2 small apples, peeled, cored and chopped
1 sprig of fresh rosemary
1 cup of apple juice

Bring to a boil, then turn the heat down and simmer until the apples are tender. Remove from the heat and allow to cool. Discard the rosemary.

Place the cooked apples and their juice into a jug or bowl, along with:

1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar

Using a hand blender, puree until smooth.


4 tablespoons olive oil

Blend until you have a thick, emulsified vinaigrette.

Taste and adjust seasoning. Keep refrigerated until needed.

When it is time to assemble and serve your salad, gently toss the greens with the Apple Vinaigrette. Place the greens onto the plates, adding any other garnishes, fruits, cheese, nuts or proteins that will form the rest of the salad. Serve, and enjoy!

  • The sweetness of the apples and apple juice are nicely offset by the apple cider vinegar, with the mustard providing a hint of heat in the background.
  • The vinaigrette will keep, in an airtight container, in the refrigerator, for about 5 days.
  • No apples? Use pears, peaches, plums or mango.
  • Add spices instead of rosemary....try a star anise, a cinnamon stick, a piece of fresh ginger.
  • The fruity sweetness of the vinaigrette is not overpowering; there is a definite tang from the vinegar. This type of dressing is perfect for summery salads that contain fruits, lighter cheeses and nuts.

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