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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. |