Sauteed Apple Walnut Salad With Blue Cheese

Apple salad

Salads are a wonderful addition to any meal. What I like about them is how diverse each salad is. You can go the savory route, like the Caesar I made a few weeks ago, or sweet with this Apple Walnut Blue Cheese salad. I have always loved salads that involved apple with blue cheese but never tried sauteing the apple.

Apple salad

After I had toasted some walnuts and whisked up an easy red wine vinegar dressing, I got to work on the apples. It was actually a very simple procedure; add apples and sugar into a pan with some olive oil and stir every now and then while the apples soften and eventually brown. When they were cooked, I tested one and they were delicious! I chose to use granny smith apples instead of golden delicious which turned out to be the right call. The added sugar left them sweet like candy with a slight tang.

Apple salad

I  then combined the lettuce, apples, walnuts, and dressing in a big bowl and served up some salad for my family. This recipe was a hit! The apples were sweet, the blue cheese tangy, the walnuts were slightly earthy and gave it a warm flavor, and finally, the dressing balanced everything else wonderfully. Although I do love the way raw apples are so crisp in salads, I enjoyed this variation as well and didn’t miss the former. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit! Continue reading

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Caesar Salad

ImageWhat salad will you find on almost any menu? Caesar salad of course. This classic mixing of light lemony flavor, salty anchovy, and Parmesan cheese. I have always enjoyed Caesar salad and was delighted to get the chance to make some of my own.

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Making my own croutons was a lot of fun and they turned out delicious. I started by brushing baguette slices with garlic-infused olive oil. Then I broiled the slices for a few minutes. They will burn if they are left for too long, so I suggest keeping an eye on them.

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The dressing as well was quick to make. Just combine oil, garlic, lemon juice, anchovy paste, cheese, and egg and you are left with a basic dressing. I had never worked with anchovy paste before and was hesitant to include the ingredient but seeing as anchovy is a main component of the dish, I decided to try something new.

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As it turned out, the dressing was great, even with anchovies! In the future, I will add capers to the dressing as well but for the most part, this was a spot on variation on Caesar salad. The croutons were crunchy on the outside, chewy on the inside and the garlic-olive oil complimented the dressing perfectly.

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As far as salads go, this has to be one of my new favorites. Everyone that has tried it as of yet has enjoyed it as well. It would work well as a dinner salad or a side dish to soup, such as tomato bisque (be sure to check out my tomato recipe as well!). Bon Appetit! Continue reading