Spring Salad Recipe
Baby gem lettuce, compressed apples, candied walnuts, watermelon radish, dehydrated blueberries, aged white cheddar, smoked maple vinaigrette, fennel pollen
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Ingredients
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Salad
Compressed Apples (brine)
Candied Walnuts
Smoked Maple Vinaigrette
Method
Compressed Apples (make first, 1 hr chill)
Prepare brine and apples
In a bowl, whisk together apple juice, rice vinegar, sugar and 1/2 teaspoon salt until sugar and salt dissolve. Thinly slice apples to about 1/8 inch. Place apple slices in a single layer or loosely layered in a shallow airtight container or zip-top bag.
Pour the brine over the apple slices so they are fully submerged. Press out excess air and seal. Refrigerate for 45–60 minutes to compress the texture and infuse flavor. Reserve brine if you want to lightly dress slices later; drain before serving.
Candied Walnuts
Line a baking sheet with parchment. In a small nonstick skillet over medium heat, combine sugar and water. Stir until sugar dissolves and mixture begins to simmer.
Add walnuts and toss to coat. Continue cooking, stirring frequently, until the syrup reduces and crystallizes onto the nuts, 4–6 minutes. Sprinkle 1/4 teaspoon sea salt, toss quickly, then spread walnuts on the parchment to cool and harden. Break apart any large clusters once cooled.
Smoked Maple Vinaigrette
In a jar or small bowl, combine maple syrup, apple cider vinegar, Dijon mustard, smoked olive oil (or liquid smoke), salt and pepper. Whisk while slowly streaming in the extra-virgin olive oil until emulsified. Taste and adjust seasoning — it should be balanced sweet, tangy and smoky.
Salad Assembly
Prepare lettuce: Trim root ends of baby gem lettuce, separate into leaves and pat dry thoroughly. Tear or halve larger leaves into bite-size pieces, keeping a few whole baby gems for visual presentation if desired.
Drain compressed apple slices and pat lightly with paper towel. If too large, cut into bite-size matchsticks or quarters.
Place lettuce in a large bowl or on individual plates. Scatter compressed apple slices and watermelon radish slices evenly over the lettuce.
Sprinkle dehydrated blueberries and shaved aged white cheddar over the salad.
Toss salad gently with about 2/3 of the smoked maple vinaigrette, adding more to taste. Aim to lightly coat leaves without sogginess.
Top with candied walnuts and finish with a light dusting of fennel pollen (about 1/4–1/2 teaspoon per platter). Reserve a few walnuts and a small pinch of pollen to garnish each plate for presentation.
Serve immediately. Leftover vinaigrette will keep refrigerated for up to 5 days; candied walnuts for 3–4 days in an airtight container.