I adore sauteeing apples as part of a dish or dessert. This salad boast several tastes–sweet, spicy, tangy and earthy. And it’s good for the waistline!

You could optionally use other types of nuts. Pistaccios give a great flavor. I commonly use walnuts because they’re not too crunchy and fare well in the olive oil on high heat.

I commonly serve this on a shallow bed of Romaine when used as a side to steak or chicken. When offered up as a bigger dish, I’ll use Romaine as the base; of course, behind closed doors I toss it all together.

Don’t be afraid to top this dish with some Feta cheese - the tanginess will add so much more to the overall flavor.

INGREDIENTS: (serves four sides or two mains)
1 medium to large sized shallot, diced into small bits
1-1/2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon of fresh ground black pepper
1 large Red Delicious apple, cubed to bite size
1 large Granny Smith apple, cubed to bit size
1/4 cup Walnut halves
1-2 teaspoons fresh chopped basil
1-1/2 tablespoons white wine vinegar
1/4 cup Feta cheese (optional, cubed or crumbled)

DIRECTIONS:

1. Heat a wok on medium-high to high heat, until a dash of water evaporates quickly. (Non-stick Woks work well on high, standard stainless steel woks should be heated to a slightly lower temperature. If you do not have a wok, consider using a well-insulated pan you can “flip” with.)
2. Add olive oil and shallots and sautee one minute (just enough for shallots to soften).
3. Sprinkle on kosher salt and pepper, toss, then add red and green apple cubes and walnuts.
4. Sautee 2-3 minutes, flipping regularly, until shallots have taken on a light golden brown color.
5. Add basil, toss, then add the white wine.
6. Toss over heat for another minute, then serve immediately.

See a pic of this recipe as a side dish.

Posted Monday, January 22nd, 2007 at 9:46 pm EST
Read more in Recipes

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