There is no time of year better for apples than the fall. So many varieties, whether you want tart or sweet, red or green or yellow, crisp or soft -- they are all readily available and at their peak.
Sliced or chopped apples in a salad is also a delicious seasonal treat. That's the salad my friend Carol used with an apple vinaigrette I made from Mollie Katzen's 1982 classic, The Enchanted Broccoli Forest. Mix 3/4 c. apple juice, 2/3 c. cider vinegar, 1/2 c. oil (I used olive oil), 1/2 t. salt, 1 t. prepared mustard, 1/4 t. celery seed, and fresh ground black pepper. Whisk until well combined.
When I made this dressing, I just added some feta cheese to the greens. Carol and I discussed that it would also work well with a salad with dried cranberries or raisins.
By the way, The Enchanted Broccoli Forest and its predecessor, The Moosewood Cookbook (1977) were my first and are still my favorite cookbooks. Vegetarian, but not vegan, they were quite exotic to me 30+ years ago -- and are still a pleasure now.
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