Wednesday, June 12, 2013

crispy salad


you guys. this salad is delish. like....i ate fruit. and that's a pretty big deal. such a great summer dinner!
take it away joephine!

“Crispy Salad”

My husband named this salad because...well,  this salad is a very crispy salad. A no-brainer! And my 3-year old begs for this salad... A 3-year old begging for salad? maybe because this particular salad has some sweet elements in it. And Jami is not a fan of fruit but she vowed to eat fruit from now on after tasting this goodness. This is how I convinced those picky kids!

Ingredients:
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 gala apple, thinly sliced and cut into 1-inch length pieces
1 Sunkist orange, peeled and cut into 1-inch length segments, zest reserved 
2-3 ribs celery hearts, slice into 1-inch pieces (shown in pictures)
4-6 sprigs cilantro, minced
1/3 cup pecans, toasted








Directions:
  • Place the pecans in a small skillet over medium-low heat, toast until the nuts start to slightly color. Remember to toss the nuts to prevent them from burning. (Don’t walk away and start doing laundry!) When done, remove the pecans from the stove and cool. Set aside. 
  • While the pecans being toasted, make the vinaigrette:
Whisk the white balsamic vinegar, the oil, the orange zest, salt and pepper together until it comes together and appears emulsified. Set aside. 
  • Toss the apple pieces, orange segments, celery pieces, and freshly minced cilantro with the vinaigrette in a medium mixing bowl. Roughly crush the toasted pecans with your hands and sprinkle over the salad. Serve. 



Cook’s Note:
  • Because of the elements of apple and cilantro, this salad makes a perfect side dish for grilled or baked pork chops. 
  • Other than all the color contrasts, keeping all ingredients in the same size and similar shape is the other key to make a pretty presentation. 

9 comments:

  1. Looks delicious! I have regular balsamic on hand but not white. Is there a flavor difference between the 2 or is the salad just prettier without being tossed in something brownish? Can't wait to try it!

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  2. Becky-

    Yes, comparing with regular balsamic, white balsamic tastes a lot milder. It is slightly sweeter too. If I may, regular balsamic "makes a strong statement" in a salad or dish. White balsamic is "the humble one". :) And yes, the white one undoubtedly makes a better presentation.

    Happy whisking!
    Josephine

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    Replies
    1. Thanks, Josephine! I'll pick some up! It sounds like it would be good to have on hand.

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  3. Hi Becky-
    I love your questions! Yes, comparing with regular balsamic, white balsamic tastes a lot milder. It is slighter sweeter too. If I may, regular balsamic "make a statement" in a salad or dish. White balsamic is "the humble one". :) And yes, the white one undoubtedly makes a prettier presentation.

    Happy whisking!
    Josephine

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  4. I am going to try this! It looks delicious!

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  5. I am also learning to eat fruit:) this salad looks delish!

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  6. Replies
    1. Melissa-

      The green "bits" in the first photo are finely chopped cilantro leaves.

      Meanwhile, you are welcome to serve this salad over a bed of baby arugula. As a leafy green, arugula has a rich, peppery taste and an exceptionally pungent flavor, It complements the sweetness in this salad. Now that would be another post. ;)

      Happy cooking!
      Josephine

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  7. served this yesterday for our father's day dinner...it was dee-lish! yum! also, after reading about your love for emulsion blenders for soups, etc... i asked for one for my birthday. my hubby went on-line & did a little research since he had no clue as to what i was talking about. after reading about all the diasters with said blenders (ie: missing digits, trips to the e.r.), i am still sans blender, but do have all ten of my fingers. he knows me well....too well.

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