cup torn, washed Boston bibb lettuce
honeycrisp apple, quartered and sliced
lb thinly sliced prosciutto, cut into 1/2 strips
ounces cheddar cheese, cubed
your favorite vinaigrette
Divide the lettuce among four plates - 2 cups per plate.
Arrange the apple slices, prosciutto, cheddar and walnuts on the lettuce beds.
Dress with 1-2 tbsp vinaigrette per salad. Serve immediately.
More About This Recipe
- This is the final post in this week's Apple Series, following Homemade Applesauce, Homemade Apple Pie, and Loaded Apple Muffins.
When my daughter saw me slicing apples for this apple salad the other day, she pulled up a stool and asked for a slice. And then another. And could she have that cube of cheese too? Smart girl. Apples and cheddars are a fabulous pairing.
Apples are reaching their prime season right now ... juicy, crisp and perfect. Biting into one sprays you with a mist of sweet apple juice -- which is even better if they are chilled. It's blissful.
Beyond just eating apples, I love thin slices of raw apples in salads. They add a lovely crunchy and sweetness to any dish.
The salad I was making the other night was Apple, Prosciutto and Walnut Salad. Whisper thin slices of prosciutto are sliced into strips and served with apple slices, bits of walnut and cubes of cheddar (the sharper the better!) on a bed of Bibb lettuce with vinaigrette.
It's a wonderful mix of flavors and textures: sweet and salty, creamy and crunchy. And the vinaigrette adds a nice element to the salad too.
This is the kind of salad you might serve at a luncheon or whip up for a light dinner (just add some dinner rolls). You could also eat it with mini sandwiches for something a little more filling.
Looking for more great apple salad recipes?
Apple and Celery Salad with Creamy Lemon Dressing
Spinach Apple Salad
Do you have a favorite apple salad recipe? Share it in the comments below!
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.
- 2 cups fresh orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped red onion
- 1 tablespoon white sugar
- 1 tablespoon white wine
- salt and pepper to taste
- ¾ cup extra virgin olive oil
- 1 tablespoon butter
- 2 pears - peeled, cored and cut into wedges
- 1 cup walnut halves
- ½ cup white sugar
- ¼ cup water
- ¼ pound prosciutto, cut into thin strips
- 2 romaine hearts, rinsed and torn
In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
For tender and delicious kale, gently massage it with a little bit of the dressing as you toss the two to combine. This helps break down the fibrous greens and makes for a more pleasant eating experience. Kale is such a strong green that you can mix it advance and it will retain its crunchy texture for a while. Hold off on cutting and adding the avocado until you’re ready to eat though they brown quickly.
Bring the crisp of your chicken to the next level when you dredge it in a walnut and breadcrumb mixture. After frying, serve the chicken over mixed salad greens and spinach, top with tomato halves and cheese, and serve with buttermilk-honey dressing. The best part? It only takes less than 10 minutes to prepare!
If you’re looking for a fresh, healthy start for a busy day, this sweet crunchy salad packs a lot of punch. With sweet strawberries, dark leafy greens, crisp red onions, and chopped walnuts, this salad is worth waking up for. In a large bowl, toss them all together with a rich, creamy balsamic dressing and garnish with fresh mint. You’ll end up with a sweet-savory-tangy salad to keep you on your toes the entire morning.
You can really use whichever lettuce you like for this salad. I like to use mixed salad leaves as not only does it add a subtle difference in flavours, it also makes it look a bit prettier.
I would try and choose a mix of leaves that includes rocket or watercress. These add a lovely pepperiness that compliments the dish really well.
If you would prefer not to use a bag of mixed leaves, you can use something like baby gem or romaine lettuce.
6 black mission figs, halved
12 slices Jarlsberg cheese
12 mint sprigs
12 thin slices prosciutto
4 oz. watercress or greens
12 spiced walnut halves
2 oz. walnut dressing (below)
4 tbsp. diced caramelized apples, warmed
4 tsp. chopped chives
4 tsp. fig balsamico
8 oz. white vinegar
4 tbsp. minced shallots
1&frasl2 tsp. ground cumin
2 tbsp. soy sauce
2 tbsp. fines herbes
Salt and pepper, to taste
1 qt. walnut oil
20 Easy, Flavorful Grain Salad Recipes
We rely heavily on grain and rice salads in the wintertime, packing them with the filling, nutrient-dense ingredients they need to become a hearty meal. But then again, the prospect of a dish that requires just one round of cooking, yet can last for days in the refrigerator, is pretty enticing when the temperature starts to rise. Because grain salads are so flexible, you can do a lot of improvising with them, too, using them as vehicles for whatever tasty in-season produce you happen to have picked up recently. And, at the end of the day, they're just plain easy, a feature we can appreciate all year long.
Asparagus and peas with farro, cucumber and tomato with quinoa, and mango and avocado with black rice are just a few of the fresh, seasonally appropriate combinations you'll find in the 20 recipes listed below. If you need a recap of various grains and how to use them, check our comprehensive guide to whole grains here.
Cheddar, apple & walnut loaf
When I stumbled across this Cheddar, apple and walnut loaf in ‘The Great British Bakeoff Everyday’ I instantly fell in love. It’s touted as robust savoury cake that is richer than a scone or soda bread so I simply had to give it a go. I was busy doing the baked apple with a butterscotch sauce recipe using Pink Lady Apples so I had a lot of them in my kitchen. I also felt this would be a perfect bread to go with soup and we are well into soup eating weather here in Cape Town.
I used a 12 month mature Cheddar in order to get as much cheese flavour into the loaf as possible and it still wasn’t SUPER cheesy but cheesy enough. You might want to make a cheese scone if you are looking for that. I loved the sweetness of the apple but it’s really tempered with the cheese so it adds a nice texture. The loaf is really dense and hefty and one slice goes a long way and is the type of bread/cake that is better then next day. I landed up freezing the remaining slices of the loaf and toasting these off later, which worked really well.
Served with my favourite carrot sup with a dash of cumin & coriander it was a real winner. And yes, that is dukkah sprinkled liberally over the top because Yum!
This Cheddar, apple & walnut loaf is made by hand in one bowl #winning
Recipe – makes 1 medium loaf/cake slightly adapted from The Great British Bakeoff Everyday
- 175gm self-raising flour
- 125gm salted butter chilled and cut up into small pieces
- 50gm bran flake cereal
- 125gm extra mature Cheddar Cheese, grated + 25gms extra to top
- 1 medium-large Pink Lady apple peeled, cored and cut into small pieces
- 3 large free-range eggs at room temperature
- 50gms walnuts, chopped
Preheat your oven to 180C / 350 F and line a medium sized loaf tin with baking paper.
Sift the flour into a large bowl and add the chilled butter. Using your hands mix these together until they resemble coarse bread crumbs.
Break the bran flakes up into smaller pieces (not too small) and mix this into the flour, then add the walnuts (you can keep a few out to add to the top), grated cheese and chopped apple.
Lightly beat the eggs with a fork in a separate bowl and then add this to the dry mixture. Using a wooden spoon, lightly mix until the batter is combined. It will be very thick dough like consistency.
Decant this into your lined baking tin and spread it out to even it. Sprinkle the remaining Cheddar cheese as well as any reserved walnuts on top. Bake for 50 – 65 minutes until golden brown and when a skewer is inserted it comes out clean. Depending on the size and height of your loaf time, the cooking time can vary and my loaf took closer to 80 minutes. Gently cover the loaf with a piece of tinfoil from about halfway through the baking time to prevent over browning.
Allow to cool in the tin for about 20 minutes before removing it and then store in an airtight container or wrapped in foil to be eaten within two days. If you want to keep it longer, cut it into slices and freeze these off. Serve with lashings of butter obvs.
Ingredients for Apple Walnut Salad
- Apples – crisp, crunchy red apples are perfect in this salad, look for Gala or Red Delicious.
- Kale – look for fresh, dark green curly kale. If you can buy organic kale then even better.
- Feta – creamy full-fat feta works so well with the apples and kale. Look for authentic Greek feta. You could swap it for goat’s cheese if you prefer.
- Pomegranate – this adds a lovely sweetness, look for a ripe pomegranate, it should be dark red and heavy when you pick it up. Here’s a handy guide on how to remove pomegranate seeds.
- Dressing – for the dressing you will need good quality extra virgin olive oil, Dijon mustard, apple cider vinegar, one shallot, lemon juice, and runny honey.
Tender Greens with Prosciutto, Croutons and Walnut Oil Vina
In a heavy medium skillet, heat ¼ cup of the walnut oil over moderately low heat.
Add the garlic and cook, stirring, until golden, about 10 minutes.
Remover and discard the garlic. Increase the heat to moderately high.
Add the bread cubes and sauté, turning, until golden brown and crisp on all sides, about 5 minutes.
Season with a pinch each of salt and pepper and drain on paper towels set aside.
In a small bowl, whisk the vinegar, chicken stock and wine.
Add the remaining ⅛ teaspoon each of salt and pepper, then gradually whisk in the remaining ¼ cup walnut oil.
Cut each slice of prosciutto into 4 lengthwise strips.
In a large bowl, lightly coat the greens with the dressing.
Add the croutons and toss well.
Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top.