September 18, 2011 • Posted by Marisa McClellan
Last year, one of my favorite orchards offered an incredible deal. For just $20, they’d let you fill a half-bushel crate of apples up to the very top. That’s approximately 25 pounds of apples. Being one who cannot resist the allure of a good deal, I indulged in this bargain on three occasions. In the end, I was left with an awful lot of apples. I canned applesauce, apple butter and apple jam. I baked quick breads and muffins. I sliced them up and ate them with almond butter. And yet, there were still apples. One night, in search of a side dish to serve with a roast chicken, I gathered a few apples and ran them over a mandoline slicer into little matchsticks. Tossed with lemon juice, yogurt, honey and grated ginger, the resulting salad was a tangle of crunch, sweetness and plenty of tart too. It’s best eaten within a few hours of preparation.
Gingery Apple Salad
2 ginger gold apples (or any other tart variety)
2 gala apples (or any other sweet, crisp variety)
2 teaspoons lemon juice
½ cup greek yogurt
3 tablespoons honey
2 inches of ginger root, skin peeled & flesh grated
½ cup chopped and toasted walnuts
- Cut the apples into matchsticks (if you have a mandoline slicer, the julienne blade works really well for this) and put them in a deep bowl. Add the lemon juice, toss to coat well, and set aside.
- In a small bowl, whisk together the yogurt, honey and ginger. Pour over the apples and toss until mixed well. Divide onto four small dishes, and sprinkle an even amount of toasted nuts on top before serving.