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Recipe of the Month

Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.

This month's recipe is: Autumn Apple-Hazelnut Salad

Apples and hazelnuts really complement each other in this crispy, refreshing, and colorful salad. In my days as a chef of A’propos, with its New American/California-style cuisine, I developed this salad for my fall menu; simple as it is, it really took off. I love the idea of using apple cider cooked down to a thick syrup for the dressing; it adds and intense, concentrated apple flavor along with a welcome acidic edge. If you make the apple cider syrup in larger quantity, it will keep very well for up to a month, refrigerated. Use it to glaze ham, pork chops, roast chicken or duck. Serves 6

Apple-Cider Dressing

2 cups apple cider

¼ cup cider vinegar

1 tablespoon coarse grain-mustard

¼ cup hazelnut oil (substitute canola oil or grape oil)

½ cup canola oil

      Kosher salt and fresh ground black pepper to taste

In a medium-size heavy pot, cook the cider until it’s thick and syrupy, about ¼ cup in volume, paying close attention as it nears readiness so the syrup doesn’t burn. Remove from heat, pour into a blender or food processor and add the remaining ingredients, blending until smooth


About 1 pound mixed salad greens (watercress, Boston lettuce, Belgian endive, red leaf, and radicchio)

3 assorted apples, preferably both red and green

Squeeze of fresh lemon juice

1 small red onion, peeled and thinly sliced and soaked in ice water 10 minutes

¼ pound (about 1 cup) hazelnuts, lightly toasted, skins rubbed off and roughly chopped.

 Wash and dry greens. Cut into bite-sized pieces. Cut down apples on all four sides, leaving a square core to be discarded. Dice the apples and toss with lemon juice.

 Using just enough to coat lightly, toss the Apple-Cider Dressing with the greens and apples. Drain and rinse the onion, then sprinkle onto the salad along with the hazelnuts. Serve immediately.

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