Apple Salad With Walnuts and Brussels Sprouts
Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.
- Serves: 6 persons
- 1tablespoon minced shallot
- ¼cup apple cider vinegar
- 1teaspoon toasted chile flakes, pulverized in a mortar
- 2tablespoons whole grain mustard
- 1tablespoon honey
- ¼cup walnut oil
- 1tablespoon extra-virgin olive oil
- 3Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
- ½medium-size kohlrabi bulb, peeled, in 1/4-inch dice
- 12brussels sprouts, bases trimmed, sliced thin vertically
- ⅓cup shaved Parmigiano-Reggiano
- ½cup toasted walnuts
- 1tablespoon lemon juice
- Salt and ground black pepper
- 6ounces fresh ricotta
- 6slices serrano ham (about 3 ounces), optional
Step 1Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
Step 2Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
Step 3Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.