Here's a mouth-watering salad recipe to try with your fresh fall veggies from the farm. Shallots, Brussels sprouts, apples, honey and apple cider vinegar are all available in our online store for you to add to your next CSA delivery.
FOR THE DRESSING:
1 tablespoon minced shallot
¼ cup apple cider vinegar
1 teaspoon toasted chile flakes, pulverized in a mortar
2 tablespoons whole grain mustard
1 tablespoon honey
¼ cup walnut oil
1 tablespoon extra-virgin olive oil
FOR THE SALAD:
3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
½ medium-size kohlrabi bulb, peeled, in 1/4-inch dice
12 brussels sprouts, bases trimmed, sliced thin vertically
⅓ cup shaved Parmigiano-Reggiano
½ cup toasted walnuts
1 tablespoon lemon juice
Salt and ground black pepper
6 ounces fresh ricotta
6 slices serrano ham (about 3 ounces), optional
Make the dressing:
Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
Make the salad:
In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.
Recipe from NYT Cooking.