Apple Salad

AuthorSylvieCategory, DifficultyBeginner

This is a big feel good delicious salad! Crunchy acidic apple, sweet dried apricot, purslane, parsley, creamy Bulgarian cheese, and crunchy almonds. The salad is tossed in an amazing dressing then served immediately while the apple sticks are still crunchy and herbs are fresh. It goes well will grilled chicken or juicy steak. Here's the recipe!

Yields5 Servings
Prep Time30 minsCook Time0 minTotal Time30 mins
For The Dressing
 ½ small shallot or red onion, very finely chopped
 1 tbsp Dijon mustard
 2 tbsp lemon juice
 1 tbsp verjuice or vinegar
 1 ½ tbsp honey
 3 ½ tbsp extra virgin olive oil
 Salt to taste
 Black pepper to taste
For The Salad
 700 g green acidic apples
 15 dried apricots
 Juice of a lemon
 ½ cup packed purslane leaves
 ½ cup packed parsley leaves
 100 g Bulgarian white cheese, crumbled
 ½ cup whole almonds, toasted and roughly chopped
1

To prepare the dressing, mix together the chopped shallot, mustard, lemon juice, verjuice or vinegar, and honey in a small bowl. Slowly drizzle in the extra virgin olive oil while whisking. Whisk until you've drizzled all the oil and the dressing is creamy. Season with salt and black pepper. Set aside while you prepare the salad.

2

Cut the apples and dried apricots into medium strips and place them in a big mixing bowl. Keep adding a little bit of lemon juice and tossing to stop the apple strips from turning brown. Add the purslane, parsley, half the cheese, and half the almonds.

3

Drizzle the dressing all over and toss to combine. Taste, adjust the seasoning and acidity. Transfer to a serving bowl, and top with the rest of the cheese and almond. Serve immediately and enjoy!

Ingredients

For The Dressing
 ½ small shallot or red onion, very finely chopped
 1 tbsp Dijon mustard
 2 tbsp lemon juice
 1 tbsp verjuice or vinegar
 1 ½ tbsp honey
 3 ½ tbsp extra virgin olive oil
 Salt to taste
 Black pepper to taste
For The Salad
 700 g green acidic apples
 15 dried apricots
 Juice of a lemon
 ½ cup packed purslane leaves
 ½ cup packed parsley leaves
 100 g Bulgarian white cheese, crumbled
 ½ cup whole almonds, toasted and roughly chopped

Directions

1

To prepare the dressing, mix together the chopped shallot, mustard, lemon juice, verjuice or vinegar, and honey in a small bowl. Slowly drizzle in the extra virgin olive oil while whisking. Whisk until you've drizzled all the oil and the dressing is creamy. Season with salt and black pepper. Set aside while you prepare the salad.

2

Cut the apples and dried apricots into medium strips and place them in a big mixing bowl. Keep adding a little bit of lemon juice and tossing to stop the apple strips from turning brown. Add the purslane, parsley, half the cheese, and half the almonds.

3

Drizzle the dressing all over and toss to combine. Taste, adjust the seasoning and acidity. Transfer to a serving bowl, and top with the rest of the cheese and almond. Serve immediately and enjoy!

Apple Salad
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