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 cup2 torn, washed Boston bibb lettuce
- 1 Honeycrisp apple, quartered and sliced
- 1/4 lb thinly sliced prosciutto, cut into 1/2 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.