I adore sauteeing apples as part of a dish or dessert. This salad boast several tastes–sweet, spicy, tangy and earthy. And it’s good for the waistline!
You could optionally use other types of nuts. Pistaccios give a great flavor. I commonly use walnuts because they’re not too crunchy and fare well in the olive oil on high heat.
I commonly serve this on a shallow bed of Romaine when used as a side to steak or chicken. When offered up as a bigger dish, I’ll use Romaine as the base; of course, behind closed doors I toss it all together.
Don’t be afraid to top this dish with some Feta cheese – the tanginess will add so much more to the overall flavor.
INGREDIENTS: (serves four sides or two mains)
1 medium to large sized shallot, diced into small bits
1-1/2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon of fresh ground black pepper
1 large Red Delicious apple, cubed to bite size
1 large Granny Smith apple, cubed to bit size
1/4 cup Walnut halves
1-2 teaspoons fresh chopped basil
1-1/2 tablespoons white wine vinegar
1/4 cup Feta cheese (optional, cubed or crumbled)
DIRECTIONS:
- Heat a wok on medium-high to high heat, until a dash of water evaporates quickly. (Non-stick Woks work well on high, standard stainless steel woks should be heated to a slightly lower temperature. If you do not have a wok, consider using a well-insulated pan you can “flip” with.)
- Add olive oil and shallots and sautee one minute (just enough for shallots to soften).
- Sprinkle on kosher salt and pepper, toss, then add red and green apple cubes and walnuts.
- Sautee 2-3 minutes, flipping regularly, until shallots have taken on a light golden brown color.
- Add basil, toss, then add the white wine.
- Toss over heat for another minute, then serve immediately.
See a pic of this recipe as a side dish.