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Apples on the savory table

Posted by Sheryl Julian  October 22, 2008 12:31 PM

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At the farmstand each week, when I see apples in their grand heaps, I want some of every variety. Alas, there are only so many occasions when a pie or a crumble is in order. Here's a salad that includes the season's best fruit.

Arugula, apple, and walnut salad
Serves 4

1 cup walnuts
1 bunch arugula, stems trimmed and leaves rinsed
2 full-flavored apples (Cortland, Mutsu, Macoun), cored, seeded, and thinly sliced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
3 tablespoons olive oil

1. In a dry cast iron skillet, toast the walnuts, shaking the pan constantly, for 4 minutes or until the walnuts are aromatic and starting to turn brown; set them aside to cool.
2. In a bowl, combine the arugula and apples. Add the walnuts.
3. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil until the mixture emulsifies. Pour the dressing over the greens and toss gently. Divide the salad among 4 plates. Sheryl Julian

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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