Apple, Prosciutto and Walnut Salad might just be my official salad of fall 2010. It’s divine.
A few weeks ago, one of my cohorts at Tablespoon mentioned making an Apple Salad for this month’s content. Apple salad, I thought … should I grate it and toss with a little lemon and then add to a coleslaw? Should I do something with beets and apples? But then it came to me: Apples, Prosciutto, Walnuts, Cheddar … these are to-die-for together.
The crispy, sweet apples are a lovely contrast to the salty prosciutto, creamy cheese and meaty walnuts. Heaven on a plate, if you will.
And so it was. The kids and I feasted on this salad for dinner one evening, and adored every last bite. Try it sometime. You won’t be disappointed.
Looking for other ideas for you CSA produce? Try these:
Apples – The kids and I feasted on apples this afternoon. They were so juicy. Or, try your hand at making Homemade Cinnamon Applesauce. It’s divine.
Tomatoes – Heirloom tomatoes are perfect for slicing up and serving with a sprinkle of sea salt and a touch of good olive oil. Or, try Heirloom Tomato and Nectarine Salad, which is a lovely salad for a warm fall evening.
Beet Greens – Beet greens can be used like any other greens. Tonight, we will be having them sauteed in a little olive oil with garlic and red pepper flakes. Delish. Also, save the baby beets. They can be cleaned and chopped and then added to salads raw.
- 8 cup torn, washed Boston bibb lettuce
- 1 honeycrisp apple, quartered and sliced
- ¼ lb thinly sliced prociutto, cut into ½ strips
- 4 ounces cheddar cheese, cubed
- 4 tbsp chopped walnuts
- your favorite vinaigrette
- Divide the lettuce among four plates - 2 cups per plate.
- Arrange the apple slices, prosciutto, cheddar and walnuts on the lettuce beds.
- Dress with 1-2 tbsp vinaigrette per salad. Serve immediately.