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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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