 |
Apple Carpaccio8 servings Susan Walter / Chef |
| For the Green Apple Vinaigrette: | |
| • | 1/2 cup The Perfect Purée Green Apple Puree, thawed |
| • | 1 small shallot, minced |
| • | 1/4 cup white wine vinegar |
| • | 1/2 cup canola oil |
| • | 1 tsp. salt |
| • | 1 tbsp. tarragon |
| Method for the Green Apple Vinaigrette: | |
| 1. | Whisk ingredients together in a small bowl and reserve. |
| For the Walnut Picada: | |
| • | 1 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 1 1/2 inch thick slice of bread |
| • | 1 tbsp. olive oil |
| • | 4 oz. walnuts |
| • | 8 mint leaves |
| • | Salt to taste |
| Method for the Walnut Picada: | |
| 1. | Brush bread with olive oil and toast in 375° F oven for 10-12 minutes until lightly browned. |
| 2. | Place walnuts on baking sheet and roast in 375° F oven for 12-15 minutes. |
| 3. | Pulse bread and walnuts in food processor to make a medium sized crumbly mixture (about the size of pine nuts). |
| 4. | Add Orange Zest, mint and salt. Pulse once or twice to combine. |
| Assembly: | |
| • | 4 crisp red apples |
| • | Watercress |
| • | 8 crostini |
| • | 4 oz. goat cheese |
| Method: | |
| 1. | Core & thinly slice red apples on a mandoline. Arrange, overlapping slightly on oversize salad plate. |
| 2. | Toss watercress with 1 cup Green Apple Vinaigrette. |
| 3. | Divide amoung 8 plates, about 1 oz. watercress per plate, in the center of the apple slices. |
| 4. | Drizzle 2 tbsp. Green Apple Vinaigrette over apple slices. |
| 5. | Sprinkle Walnut Picada over apple slices. Garnish with Crostini spread with goat cheese. |