Saturday, October 19, 2013

Claire's Black River Apple Salad

Claire scored a home run a few days ago with a flirtation into the salad realm. She was so excited about the results that she shared them immediately. So before I lose this altogether, I better get it into the blog. The name is derived from the blue cheese that she used in it: It is a variety made in Wisconsin, by the Black River.

Claire's Black River Apple Salad

2-3 granny smith apples, medium-diced,
2-3 tbsp. each:
  • chopped cilantro
  • blue cheese crumbles
  • chopped toasted walnuts
  • shredded carrot
  • paper-thin sliced celery
  • plain aioli (or mayo);
1/4 tsp. jalapeno, very finely minced
pinch of sugar
squeeze of lime juice
salt + pepper to taste

Toss all together and allow the flavors to marry for at least a couple of hours in the refrigerator. Excellent with a heavy dish that needs a bit of brightening, like braised beef short ribs, garlic stuffed pork loin roast or the like.

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