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Apple & Walnut Salad
with Orange Bell Peppers

 

Orange bell peppers are a sweet and colorful addition to this salad. Black walnuts are native to America and are superbly flavorful when candied with dark muscovado natural cane sugar. This unique brown sugar comes from Mauritius off the coast of Africa. Substitute dark brown sugar if you must. My father taught me to make the very tasty candied walnuts.

Candied Black Walnut Topping

    cup chopped black walnuts
    1 tablespoon butter
    cup muscovado brown sugar
    1 teaspoon white balsamic vinegar

Salad

    2 romaine lettuce hearts
    1 Braeburn apple, cut into slices
    2 green onions, just white portion sliced thinly
    orange bell pepper, cut into thin slivers
    1 stalk celery, sliced

Vinaigrette

    ⅜ cup olive oil
    ⅛ cup white balsamic vinegar
    Pinch Fleur de Sel


1.  Place 4 salad plates in the refrigerator to chill.

2.  Salad: Rinse the lettuce under cold running water. Pat dry
     with paper towels or spin dry in a salad spinner. Refrigerate
     the lettuce in a covered bowl until crisp.

3.  Candied Walnuts: Heat a 10-inch frying pan over medium      
     heat. Fry walnuts in butter, brown sugar and balsamic vinegar.
     Cook until candied or about 3 minutes.

4. To test: Place 1 piece of the candied walnut on a plate in the
     freezer. The candy should harden, forming a brittle shell over
     the walnut pieces. Place all the walnuts on parchment paper.
     Separate with two forks so all the pieces harden on their own.

5.  Vinaigrette: Measure oil, vinegar and Fleur de Sel into dressing
     shaker; shake until well blended. Refrigerate.

6.  Just before serving, break lettuce into smaller pieces. Arrange
     on chilled plates. Top with apple slices, onions, bell pepper
     and celery. Sprinkle with vinaigrette and walnuts.

     Makes 4 salads



 

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