Baby Green Salad With Brandied Apple And Fennel Top Vinaigrette Recipe
Servings: 8
Ingredients
- 8 c. fresh mixed baby greens and lettuces, rinsed & dry Extra-virgin extra virgin olive oil Salt and coarsely grnd black pepper, to taste *Brandied Apple & Fennel Top Vinaigrette***
- 1/2 c. Granny Smith apples, peeled & sliced
- 1/2 c. Calvados apple brandy
- 2 Tbsp. fresh fennel top, minced
- 1 Tbsp. Dijon mustard
- 1 1/2 Tbsp. cider vinegar Juice of 1/2 lemon
- 1/4 c. granulated sugar
- 1/2 c. extra virgin olive oil
- 1/2 c. vegetable oil Salt and freshly grnd white pepper, to taste
- 2 c. hazelnuts, shelled & skinned
- 1 c. heavy cream, at room temperature
- 2 Tbsp. buttermilk, at room temperature
Directions
- Complete title: Baby Green Salad w/ Brandied Apple & Fennel Top Vinaigrette with Creme Fraiche & Toasted Hazelnuts
- To make the salad:Lightly toss 1 c. of the greens per serving in the oil, salt, and black pepper. Ladle 2 to 4 Tbsp. of the Brandied Apple & Fennel Top Vinaigrette onto each serving plate and top with the greens mix.
- Sprinkle with the Toasted Hazelnuts and "paint" each plate with the Creme Fraiche. Serve immediately.
- YIELD: 8 SERVINGS
- Brandied Apple & Fennel Top Vinaigrette:
- In a small saucepan, stew the apples in the brandy on medium heat till tender. In a food processor, combine the hot apple mix, the fennel, mustard, vinegar, lemon juice, and sugar and process till smooth. (If you like, the puree may be strained to produce a smoother product.)
- With the processor at lowest speed, slowly drizzle in both oils, 1/4 c. at a time. (Don't over-process, the desired result is an emulsion with a slight sheen.) Add in the salt and white pepper.
- Makes about 2 c..
- Toasted Hazelnuts:Preheat oven to 350 F. Spread the hazelnuts proportionately on a baking sheet and roast for 20 min. Remove from oven and let cold.
- Coarsely chop the cooled hazelnuts and set aside.
- Makes 2 c..
- Creme Fraiche:In a warmed glass jar, combine the cream and buttermilk. Cover the jar securely and set in a hot place (approximately 75 F) for 8 to 10 hrs.
- Chill when the mix has thickened to the desired consistency.
- Makes 1 c.. (The Creme fraiche can be stored for 8 to 10 days in the refrigerator.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 455 | |
| Calories from Fat 282 | 62% |
| Total Fat 32.62g | 41% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 541mg | 23% |
| Potassium 338mg | 10% |
| Total Carbs 31.98g | 9% |
| Dietary Fiber 11.0g | 37% |
| Sugars 13.26g | 9% |
| Protein 12.03g | 19% |
