Frisee and Apple Salad with Dried Cherries and Walnuts
I used toasted hazelnuts and sweet dried cherries; also mixed in mesclun with frisee
I used toasted hazelnuts and sweet dried cherries; also mixed in mesclun with frisee
- Carbohydrate 54.74124 g
- Cholesterol 0 mg
- Fat 77.8424 g
- Fiber 10.0881877272902 g
- Protein 16.77388125 g
- Saturated Fat 7.77782 g
- Serving Size 1 1 recipe (414g)
- Sodium 8.19375 mg
- Sugar 44.6530522727098 g
- Trans Fat 4.768465 g
- Calories 935 calories
Step-by-step
- Whisk first 4 ingredients in small bowl to blend.
- Season dressing to taste with salt and pepper.
- Stir in dried cherries.
- Toss fris?e and apple slices in large bowl.
- Add cherry dressing and toss to coat.
- Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
A vinaigrette emulsion requires an active emulsifier to bridge the gap between oil and vinegar, and minced raw shallots provide that mechanical stability while adding pungent sulfur compounds. Whisking the honey, apple cider vinegar, and minced shallots before slowly streaming in the olive oil creates a temporary suspension. Letting the dried cherries sit inside this prepared dressing allows the dehydrated fruit cells to rehydrate by absorbing the liquid's water content while simultaneously infusing the vinegar with concentrated fruit sugars. Frisee greens contain bitter sesquiterpene lactones that demand fat and sweetness to balance the palate. Gala apples supply malic acid, which mirrors the acetic acid in the cider vinegar, reinforcing the overall tart profile without overwhelming delicate textures.
Achieving Structural Integrity in Green Salads
Torn frisee provides irregular surface areas that trap vinaigrette far more efficiently than smooth, knife-cut leaves. Dress the greens only immediately before plating; the salt in the dressing exerts osmotic pressure, drawing moisture out of the plant cells within three minutes and causing wilting. Toasting the walnuts at 350 degrees Fahrenheit for eight minutes activates surface oils through the Maillard reaction, generating nutty pyrazines that contrast against the soft, rehydrated cherries. Pair this dish alongside rich, roasted poultry or fatty fish; the high acidity and sharp crunch cut through heavy proteins to reset the palate between bites.
- If the vinaigrette separates before dressing, whisk vigorously for ten seconds or add one drop of warm water to force coalescence.
- Should the frisee taste unpleasantly bitter, soak the torn pieces in ice water for fifteen minutes to leach out surface compounds before thoroughly drying them in a salad spinner.
