Best Green Apple Vinaigrette Recipes

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
• Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Steps:

• Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
• Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
• In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
• Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
• Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE

Steps:

• Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

WALNUT CHICKEN SALAD WITH GREEN APPLE VINAIGRETTE

Steps:

• Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes.
• While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.
• Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE

Steps:

• Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

SPICED WALNUTS FOR WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Toast walnuts in a medium skillet over medium heat until fragrant, about 5 minutes. Add confectioners' sugar and cook, tossing nuts, until sugar is melted. Season with Cajun spice; remove from heat and let cool.

ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS

Steps:

• In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
• In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.

OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE

Steps:

• Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
• While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
• Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
• Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.

GREEN APPLE VINAIGRETTE

Steps:

• Combine all the ingredients in a blender except for the olive oil, and apples. Blend until smooth.
• Slowly add the olive oil and blend well.
• Remove vinaigrette from blender and add the apples, mix and serve on salad greens.

HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE

Steps:

• To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
• Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
• To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
• Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
• Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
• Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
• To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
• Into a bowl, add the mustard and grind over some black pepper.
• Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
• To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
• Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
• Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

OPAKAPAKA FISH ON HIRABARA BABY GREENS, GREEN APPLE VINAIGRETTE, AND STILTON BRUSCHETTA

Steps:

• Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
• Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
• Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
• Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.

GREEN SALAD WITH GREEN APPLE VINAIGRETTE

Steps:

• Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Steps:

• Preparation Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.) Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.