Serves 8
Ingredients
Salad Greens & Apples
- 2 large granny smith apples, julienned
- 2 large crisp red apples, julienned
- ½ cup celery julienned saving the leaves
- 1 head romaine lettuce, torn
Candid walnuts
- 2 quarts vegetable oil
- 2 cups apple juice
- ½ cup honey
- ¼ cup dark molasses
- ¼ maple syrup
- 2 cups walnut halves
Dressing
- ¼ cup sour cream or mayonnaise
- ¾ cup yogurt
- 3 tsp. freshly squeezed lemon juice
- ¼ cup truffle oil
- salt & pepper
Directions
Candied walnuts
Pour oil in large sauce pot over medium heat. At the same time in another sauce pan bring, apple juice, honey, molasses, maple syrup to a simmer, add walnuts. Cook at medium low, maintaining a simmer for 15 minutes. Remove & strain walnuts. Carefully add walnuts to hot oil, frying in 20-30 second batches until nice mahogany color. Do not overcook walnuts. Remove walnuts when cooked from oil with slotted spoon & place on baking sheet cool. Cop once they are room temperature.
Dressing
Combine sour cream, yogurt, lemon juice, truffle oil, salt & peeper in mixing bowl. Place in refrigerator to chill.
Salad
Prepare apples, Celery & toss with dressing in mixing bowl. Place torn lettuce on platter & top with apple mixture. Top with celery leaves & serve.