Has anyone else felt like it’s been a long week? When you’ve drudged through the week and need a little pick me up, this little salad does the trick. Try this Apple and Chive Salad with Manchego and Almonds Recipe for a reinvigorating breath of fresh air. Crisp, tart slices of Granny Smith apples tickle your taste buds while shaved Manchego cheese provides that little bit of indulgence you need to help you make it through the end of the week. It’s so easy to get busy and forget to eat right, but put down that bag of chips! With just a few simple ingredients your body will thank you for the little boost of energy you can only get from fresh fruit and nuts.
Ingredients:
Almonds:
1 1/4 cups raw almonds with skins on
1 Tablespoon olive oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
Vinaigrette:
7 medium garlic cloves, peeled
1/4 cup extra virgin olive oil
2 Tablespoons sherry vinegar
1 Tablespoon chopped shallots
1 teaspoon kosher salt
Pinch of freshly ground pepper
Salad:
6 large Granny Smith apples, cored and sliced thinly using a mandolin or v-slicer
Juice from 1 lemon
2 Tablespoons chopped chives
6 ounces Manchego cheese, shaved
Methods/Steps:
Preheat oven to 325ºF.
Toast Almonds: Preheat oven to 325°F. Toss almonds with olive oil, sugar and salt. Transfer to a baking sheet and bake for 10-12 minutes until golden. Set aside. Once cool, coarsely chop.
Make Vinaigrette: In a small saucepan, cook the garlic cloves in the olive oil over moderately high heat stirring frequently until lightly golden, about 5 minutes. Remove from heat.
Transfer the garlic and oil to a blender. Add the vinegar and shallot, salt and pepper and blend until smooth.
Assemble Salad: Core the apples and cut into quarters. Using a mandolin or v-slicer, cut into thin slices and toss apples with lemon juice in a bowl. In a large bowl, toss the apples with the chives and vinaigrette. Top with the almonds and Manchego cheese and serve. Serves 8.
Recipe created by Parties That Cook® www.PartiesThatCook.com
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