Shaved Fall Apple Salad

The Marcona almonds used in this salad are Spanish almonds, which come roasted and lightly salted. They add a wonderful rich nutty flavor to this fresh, clean, crisp-tasting apple salad. Marcona almonds are available at specialty markets, but you could substitute regular roasted almonds if you like.

The Marcona almonds used in this salad are Spanish almonds, which come roasted and lightly salted. They add a wonderful rich nutty flavor to this fresh, clean, crisp-tasting apple salad. Marcona almonds are available at specialty markets, but you could substitute regular roasted almonds if you like.

Ingredients

Vinaigrette:
2 tablespoons apple cider vinegar
1 teaspoon honey
2 tablespoons extra-virgin olive oil

1 tablespoon almond oil

Sea salt
Salad:
2 Granny Smith apples
1/4 cup matchstick-size strips celery, plus leaves for garnish
2 tablespoons fresh flat-leaf parsley leaves
1 ounce Manchego cheese

2 tablespoons coarsely chopped Marcona almonds.

Vinaigrette:
1 1/2 tablespoons apple cider vinegar
1 teaspoon honey
1 1/2 tablespoons extra-virgin olive oil
3 teaspoons almond oil
Sea salt
Salad:
2 Granny Smith apples
1/4 cup matchstick-size strips celery, plus leaves for garnish
1 1/2 tablespoons fresh flat-leaf parsley leaves
30g Manchego cheese (or pecorino romano)
1 1/2 tablespoons coarsely chopped Marcona almonds.
Recipe Tags
FamilyFavourites, Healthy, Quick&Easy, Vegetarian, Salads, 10IngredientsOrLess, Appetizer,
Shaved
Fall
Autumn
Apple
Salad
AppleCider
Vinegar
Honey
AlmondOil
ExtraVirgin
OliveOil
GrannySmith
Parsley
Celery
Manchego
Cheese
Marcona
Almond
American
Australian
KidFriendly
Appetizer
Lunch
Dinner
NoCook
Thanksgiving
Christmas
Easter
MothersDay
Fruit
Herb
Nut
Vegetable
FamilyFavourites
Healthy
Quick&Easy
Vegetarian
Salads
10IngredientsOrLess
AOL
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Directions

PREP TIME
20
MINS
COOKING TIME
0
MINS
Serves
4
Make-Ahead:
The vinaigrette can be made up to 1 day ahead, covered and stored at room temperature. Rewhisk the vinaigrette before using.
Make-Ahead:
The vinaigrette can be made up to 1 day ahead, covered and stored at room temperature. Rewhisk the vinaigrette before using.
To make the vinaigrette:
In a medium bowl, whisk the vinegar and honey to blend. While whisking, slowly add the oils in a thin stream to blend completely. Season the vinaigrette to taste with salt.
To prepare the salad:
Using a mandolin or vegetable slicer, cut the apples into 1/16-inch-thin slices, avoiding and discarding the cores.
In a large bowl, toss the apples, celery, and parsley with enough vinaigrette to lightly coat. Season to taste with salt.
Mound the salad onto the center of 4 plates. Using a vegetable peeler, shave the cheese into thin strips and sprinkle them over the salads. Garnish with the almonds and celery leaves, and serve.
Marcona almonds are Spanish almonds, which come roasted and lightly salted. They are available from specialty shops, but you could substitute regular roasted almonds if you like.
To make the vinaigrette:
In a medium bowl, whisk the vinegar and honey to blend. While whisking, slowly add the oils in a thin stream to blend completely. Season the vinaigrette to taste with salt.
To prepare the salad:

Using a mandolin or vegetable slicer, cut the apples into 1mm thin slices, avoiding and discarding the cores.

In a large bowl, toss the apples, celery, and parsley with enough vinaigrette to lightly coat. Season to taste with salt.

Mound the salad onto the center of 4 plates. Using a vegetable peeler, shave the cheese into thin strips and sprinkle them over the salads. Garnish with the almonds and celery leaves, and serve.

Marcona almonds are Spanish almonds, which come roasted and lightly salted. They are available from specialty shops, but you could substitute regular roasted almonds if you like.