Chopped Apple Salad

Name: Chopped Apple Salad
Yield: Serves 6 to 8
Ingredients: 4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch dice; 2 ounces baby spinach; 2 large heads of Belgian endive, thinly sliced crosswise; 1 1/2 cups coarsely chopped walnuts, toasted (see page 250); 1/2 pound blue cheese such as Maytag, crumbled (2 cups); Pomegranate Vinaigrette (recipe follows); Kosher salt and freshly ground black pepper; 3 tablespoons pomegranate molasses; 2 tablespoons red wine vinegar; 1 heaping tablespoon Dijon mustard; 1 tablespoon honey, or more to taste; Kosher salt and freshly ground black pepper; 2/3 cup extra virgin olive oil; (makes about 1 cup)

December 14, 2011

This is a sophisticated take on an American classic, the Waldorf salad. Tart crisp apples, piquant blue cheese, and rich, crunchy walnuts combine to create a salad with layers of flavor and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based dressing. Tender baby spinach and crisp endive amp up the fresh factor of this hearty salad.

Recipe information

Yield
Serves 6 to 8

Ingredients

4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch dice

2 ounces baby spinach

2 large heads of Belgian endive, thinly sliced crosswise

1 1/2 cups coarsely chopped walnuts, toasted (see page 250)

1/2 pound blue cheese such as Maytag, crumbled (2 cups)

Pomegranate Vinaigrette (recipe follows)

Kosher salt and freshly ground black pepper

Pomegranate Vinaigrette

3 tablespoons pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

1 tablespoon honey, or more to taste

Kosher salt and freshly ground black pepper

2/3 cup extra virgin olive oil

(makes about 1 cup)

Preparation

Step 1
Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette
Step 2
Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsSalad American Endive Chicory Leafy Greens Vegetable Walnut Nut Apple Fruit Blue Cheese Cheese Dairy Pomegranate Starter Side Dinner Lunch Gluten Free Vegetarian Quick Easy Weeknight Meals No-Cook Cookbooks

Recipe information

Ingredients

Pomegranate Vinaigrette

Preparation

Step 1

Pomegranate Vinaigrette

Step 2

Recipe notes