Recipe Name: Green Salad with Thyme-Roasted Apples & Broccoli and Cheddar
Ingredients: |
3 Granny Smith apples 6 tablespoons extra virgin olive oil, divided 1 tablespoon fresh thyme Salt and black pepper 1 pound broccoli, cut into small florettes (4 cuts) 1 tablespoon fresh lemon juice
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1 tablespoon red wine vinegar 1 1/2 teaspoon honey 1 tablespoon Dijon mustard 1 garlic clove, minced 1 head green leaf lettuce (3/4 pound), washed and torn into bite-sized pieces 1 cup grated cheddar cheese, preferably raw sharp (optional)
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How to Prepare: |
1. Preheat oven to 375-degrees 2. Peel and cut the apples into quarters, then cut each quarter into 3 wedges. In a medium bowl, toss the apples with 1 tablespoon of oil, thyme, and 1/4 teaspoon salt and a sprinkling of black pepper. Spread on a parchment-covered baking tray and bake until golden and tender, turning once, about 30 minutes. 3. Toss the broccoli with 1 tablespoon of the olive oil, 1/4 teaspoon salt, and a sprinkling of black pepper. Spread on a parchment covered baking tray and roast until deeply golden, turning once, about 30 minutes. 4. Whisk together the lemon juice, vinegar, honey, mustard, garlic, and 1/4 teaspoon salt in a small bowl. Whisk in the remaining 1/4 cup of oil until emulsified. 5. Toss the lettuce with the apples, broccoli, cheese, and dressing. Divide onto six plates and serve.
© Myra Kornfeld "Roots of Irish Cuisine"
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