I’ve been craving spa-like cuisine this week. We’re finally into spring, yes, but I think it has more to do with indulging a little too much lately with these little pieces of chocolate evil. I’m talking about Kirkland’s milk chocolate covered almonds, our preferred after-dinner nibble.
Sometimes I think the only reason I pay my Costco membership is to ensure I have a steady supply of these in the house.
But enough was enough. Time to take a break from chocolate almonds and focus on healthier eating, at least for a week or two. So my thoughts have turned to salad.
This is a refreshing salad, with crisp apple, tangy sharp cheddar and peppery arugula. Now, my favorite apple — hands down, no question — is the Cripps Pink, or Pink Lady® as it’s also known.
I used to be a Granny Smith diehard, but once I found Pink Lady, there was no going back. Crisp and tart, but sweet enough to not make me pucker. Absolutely gorgeous. In fact, I could swear the Pink Lady website is talking about me here: “‘I’m under a spell’, ‘it’s irresistibly attractive’, ‘utterly seductive’ are just some of the ways our consumers express their appreciation, far more intensely than for other apples.”
I’m smitten with them, it’s true.
This salad is well suited to this time of year, when it’s brightening up but there’s still a chill in the air on the west coast. And it’s super easy and fast to make. Really, there’s no reason to ever buy salad dressing in a bottle. Ever.
Credit for the original recipe for this salad goes to Yotam Ottolenghi who, if you haven’t heard of him before, you should do a quick Google search. Anyone who has four London eateries and three cookbooks is doing something right. And I love this quote about how he and business partner Sami Tamimi see food: “We like it to look and taste great, but not be too complicated. We like the simplicity of street food.”
Me too. Us too, me and Eve.
A lovely blend of sharp cheddar, tangy apple and peppery greens that makes a great accompaniment to grilled chicken. Super simple and flavorful -- what more could you want? The inspiration for this recipe is Yotam Ottolenghi's Apple & Cheddar Salad.
- 1 sharp, slightly sweet apple (Cripps Pink, Granny Smith)
- 3 ounces extra old cheddar
- 4 big handfuls of baby arugula, washed and rinsed
- 2-3 ounces sunflower seeds, lightly toasted
- 2-1/2 tablespoons apple cider vinegar
- 1 teaspoon grainy mustard
- 1 teaspoon honey
- 1/2 clove garlic, peeled and minced
- 1/4 cup walnut oil
- kosher salt and fresh cracked pepper to taste
- Make the dressing first: Combine vinegar, mustard, honey and garlic in a small bowl and stir to combine. Whisk in olive oil. Season to taste with salt and pepper. Set aside
- Just before serving, thinly slice the apple and cheddar.
- Place the arugula in a medium sized bowl, and toss with 1/2 the dressing. Add the apple, cheddar and arugula and toss until evenly combined. If desired, add more dressing a tablespoon at a time.