Whenever I serve something really rich, like Soy-Braised Lamb Shanks (page 168), I like to have something tart and bracing to go with it. The tangy-hot blend of apples and chiles goes well with just about any red meat, and the combination of creamy and crunchy is unbeatable.
Recipe information
Yield
Serves 8
Ingredients
PUREE
SALAD
Preparation
Step 1
To make the puree, peel the apples and put the peels in a bowl. Squeeze lemon juice over them, tossing to coat evenly.
Step 2
Core the apples and cut into 1-inch pieces. Transfer to a large saucepan, along with the butter, jalapeño, and salt. Cover and cook over medium heat, stirring occasionally, until the apples are just beginning to soften but are still firm in the centers, about 9 minutes.
Step 3
Transfer to a blender, along with the reserved peels. Puree until very smooth, scraping down the sides of the bowl occasionally. Season with more salt to taste. Serve warm.
Step 4
To make the salad, combine the apples, celery, scallions, and jalapeño in a large bowl. Cut the limes in wedges and squeeze the juice all over, drizzle with oil, and season with salt and pepper. Toss until evenly dressed. Serve immediately.
