Granny Smith Apple Cider Vinaigrette Food

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WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE



Winter Green Salad with Green Apple Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 small head escarole, torn into bite-sized pieces
1 Belgian endive, leaves separated
1 celery stalk, cut on the diagonal into thin slices
1 small Granny Smith apple, halved cored and thinly sliced
1 tablespoon cider vinegar
1 tablespoon white wine vinegar
1 tablespoon finely diced shallot
1/4 cup olive oil
Salt and freshly ground black pepper
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

GRANNY SMITH APPLE CIDER VINAIGRETTE



Granny Smith Apple Cider Vinaigrette image

Provided by Kay Chun

Categories     Thanksgiving     Vegetarian     Low Cal     Low Sodium     Salad Dressing     Apple     Fall     Healthy     Low Cholesterol     Vegan     Shallot     Lime Juice     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 chopped Granny Smith apple (with core and peel)
1/4 cup raw unfiltered apple cider vinegar
1 tablespoon fresh lime juice
1 tablespoon minced shallot
1 teaspoon raw sugar
1/4 cup plus 1 tablespoon safflower or grapeseed oil
kosher salt
freshly ground black pepper

Steps:

  • Purée 1 chopped Granny Smith apple (with core and peel), 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a finemesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids. Whisk in 1 tablespoon minced shallot and 1 teaspoon raw sugar. Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended. Season with kosher salt and freshly ground black pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Rewhisk before using.

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE



Fennel and Apple Salad With Cider Vinaigrette image

Bon Appetite. Sept 2000 - but I found it in my 2001 book. Wouldn't this be great along side a gourmet pizza?

Provided by dicentra

Categories     Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unfiltered apple cider or 1/2 cup apple juice
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large granny smith apple, quartered, cored, thinly sliced
1 medium fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans, toasted (about 2 ounces)

Steps:

  • Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
  • Combine apple, fennel and arugula in large bowl.
  • Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 2.3, Sodium 34.3, Carbohydrate 15.3, Fiber 4.6, Sugar 7.7, Protein 2.4

APPLE CIDER VINAIGRETTE



Apple Cider Vinaigrette image

A friend from upstate NY had this served at a favorite restaurant. He badgered the chef for the recipe - he was given all of the ingredients but the amounts left out! Recently played around until he came up with this. Serve over salad of choice.

Provided by KeriLou

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/3 cup apple cider vinegar
2 1/2 tablespoons water
2/3 cup oil
5 1/2 teaspoons honey
3 teaspoons mayonnaise
1/2 teaspoon coarse fresh ground pepper

Steps:

  • Mix ingredients in a 4 Seasons Cruet. Mix well to ensure honey is mixed in well.
  • Will be stronger if finely ground pepper is used.

Nutrition Facts : Calories 1478.2, Fat 150.3, SaturatedFat 19.6, Cholesterol 3.8, Sodium 111.3, Carbohydrate 36.4, Fiber 0.4, Sugar 32.6, Protein 0.4

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