Apple Citrus Salad by Jesse Bluma

Apple Citrus Salad

Jesse Bluma at Pointe Viven. All rights reserved.

The full flavor of lime makes this dish a hit.  Conquer your nutritional needs, hunger, and menu planning all in this recipe.  Granny Smith apples originated in Australia, provide great antioxidants (molecules that halt oxidation within the body), and provide a great crisp texture.  Limes provide an acidic and tart flavor profile to the dish, along with a good dose of Vitamin C (Ascorbate de Calcium).  Walnuts give this salad a good meaty crunch, along with omega-3 fatty acids thought to assist with lower blood pressure and to reduce inflammation in the body.  Oaxaca, a semi-soft cheese, brings unity to the dish with a subtle buttery flavor.  This cheese originated in Mexico from monks located in a city by the same name.  

Servings: This recipe makes enough for one main salad or enough for six side salads.

½ cup walnut halves

2 crisp, organic Granny Smith apples, thinly sliced

3 scallions, diced

¼ cup fresh flat-leaf parsley leaves (snipped from stems)

½ cup fresh, organic lime juice

1 Tablespoon diced pepperoncini peppers 

Oaxaca cheese, cut into 14 matchsticks (approximately 1/4 x 1/4 x 2 to 2 1/2 inches)

2 Tablespoons extra-virgin olive oil

1/4 cup organic, unsweetened coconut flakes, toasted

Small sprinkle of coarse sea salt

Instructions

Preheat oven to 350° Fahrenheit (177° Celsius).

Spread out coconut flakes on a small rimmed baking sheet.

Place in oven to toast, stir occasionally until golden brown (6–8 minutes). 

Remove sheet with oven mitts, allowing to cool before adding into salad.

Place walnuts on a baking sheet to toast.

Stirring occasionally, until golden brown (8–10 minutes).

Remove sheet with oven mitts, allowing to cool before adding into salad.

Wash and dry apples, scallions, parsley, and limes.

Juice the limes into a large bowl.  (1.  Poke citrus with a fork and microwave for 15 to 30 seconds, this will make juicing easier.  Wait to juice if too hot.  2.  Slice lime in half on a cutting board.  3.  Open the baggie and place the citrus inside.  4.  Use a fork, reamer, or handheld squeezer inside the bag to juice the fruit.  5.  Remove any seeds from the juice with spoon.)

Add the olive oil to the lime juice.  

On a cutting board, using a sharp knife, slice the apples (Begin with the apple sitting, stem up.  Hold the knife firmly, with fingers out of the way.  Press the knife blade onto the apple, avoiding the core.  Use this technique to make four cuts around each apple.   Place the flat, flesh side of the apple slices face down on the cutting board.  Use the knife to then cut thin slices (¼”), immediately place the slices into the lime juice/olive oil mixture to avoid oxidation.  You may wish to use a mandolin to slice the apples as well, using great care.)

Dice or snip the scallions with scissors.

Dice the pepperoncini.

Slice the Oaxaca cheese, making 14 matchsticks--approximately 1/4 x 1/4 x 2 to 2 1/2 inches.  (Begin by cutting a section of the cheese into a rectangle.  Then trim the edges.  Slice into equal parts, lengthwise.)  

Plate: Neatly place apple slices in circle or spiral.  Sprinkle on the toasted coconut, toasted walnuts, scallions, parsley snips, diced pepperoncini peppers, and cheese matchsticks.  Salt to taste.  You may instead toss together in the large bowl and then serve in a less formal manner.  Keep in mind the BUFF System, having balance, unity, a focal point, and flow on the dish.

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