Find yourself craving salad in the dead of winter? Well, you’re in luck, ’cause my friends at Whole Foods Market asked me to share one of my faves. This salad’s packed with sweet apples, bitter greens, crunchy nuts, and even Porkitos. Plus, if you’ve been looking for the perfect side dish for my Cracklin’ Chicken, this is it!
First things first: Back away from the sallow, mealy tomatoes at the supermarket. Those tomatoes are anemic for a reason: THEY’RE NOT IN SEASON. Instead, pick up produce that’s at its peak deliciousness in the winter.
Second: Don’t buy into the myth that Paleo’s just about gorging on meat. You gotta get your micronutrients and fiber somewhere, so eat your veggies like your mama told you!
Serves 4
Ingredients
- 8 Porkitos (a.k.a. crispy prosciutto chips)
- ¼ cup raw hazelnuts
- 1 medium radicchio (~8 ounces), halved, cored, and thinly sliced
- 2 medium endive heads (4 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise
- 2 Pink Lady apples, quartered, cored, and thinly sliced
- 2 tablespoons minced chives
- 2 tablespoons chopped Italian parsley
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup apple juice (I like Martinelli’s brand the best)
- 2 tablespoons apple cider vinegar
- 1 teaspoon organic whole grain mustard or Dijon mustard (be sure to read the label to make sure there aren’t any funny ingredients!)
- ¼ teaspoon Red Boat fish sauce
Equipment
- Rimmed baking sheets
- Parchment paper
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cup
- Immersion blender or whisk
- Salad spinner
- Large bowl
- Tongs
- Salad plates
Method
The best part of this salad is the crunchy topping of Porkitos and toasted hazelnuts! Make ’em first.
Check out my recipe for Porkitos here.
Forgot to stock up on toasted hazelnuts? No prob—just toast ’em yourself. Place the raw hazelnuts in a single layer on a parchment lined baking sheet. Bake the nuts at 350°F for 10-15 minutes or until the skins are crackly and you can smell the nuttiness. You can remove most of the papery skin by rubbing your hot nuts in a clean towel. (Get your mind out of the gutter.)
Then, roughly chop the hazelnuts and set aside.
Make the dressing by whisking together the olive oil, apple juice, apple cider vinegar, mustard, and fish sauce in a small bowl. Alternatively, you can use an immersion blender to blitz all the liquid ingredients together in a flash. To be honest, you might not use all the dressing, but I always like to err on the side of making extra in case my bitter greens have more bite than usual. Besides, it’s always good to have extra dressing in the fridge.
Combine the chopped radicchio, endive, and apples in a large bowl…
…and toss with ¾ of the dressing. If needed, add more dressing to taste.
Remember: apples start to brown a few minutes after you cut ’em up, so dress them right away or keep them in salted water until you’re ready to make the salad. (Yeah, you heard me right: salted water! You rinse it off before you eat the apples.)
Toss the salad!
Divide the dressed greens onto four platters and crown each salad with Porkitos, toasted hazelnuts, and a sprinkle of fresh herbs.
Dig in!
Full disclosure: As I mentioned above, this is a Whole Foods-promoted post, but as always, all opinions expressed on Nom Nom Paleo are my own, because I don’t let anyone put words in my mouth. (Food, yes, but words, no.)
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
from Tumblr http://vincentpennington.tumblr.com/post/137261270329
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