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.

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.

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

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.