Apple pie salad
Prep time: 30 minutes
Cook time: 30 minutes for the streusel
This salad features a brown butter vinaigrette and a pumpkin seed streusel. Adapted from a recipe from Ginger's Kitchen, a blog at www.food52.com.
1/4 cup all-purpose flour
1/4 cup raw pumpkin seeds
1/3 cup rolled oats
1 heaping tablespoon brown sugar
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons unsalted butter
1 small shallot, minced
Juice of half a lemon (about 2 tablespoons)
Few pinches finely chopped fresh marjoram or fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 head red leaf lettuce, washed and torn into bite- size pieces
1 sweet-tart apple, cored and sliced thin
2 ounces fresh chevre
For the pumpkin seed streusel: Preheat oven to 350 degrees. Combine the flour, pumpkin seeds, oats, brown sugar, salt and 3 tablespoons of butter (cut into small pieces) in a small bowl. Use your fingers to blend the ingredients, until you're left with large streusel-y crumbles.
Spread the streusel on a parchment paper-lined baking sheet and bake for 20-30 minutes, or until lightly browned and crisp. Cool slightly.
Make the brown butter vinaigrette: Melt the remaining 4 tablespoons of butter in a small pan over medium-low heat. Watch the butter carefully when the foaming has subsided and the butter has started to brown, add the minced shallot and soften for one minute. Remove from heat, and transfer to a small bowl. Whisk in the lemon juice, a sprinkling of fresh marjoram or thyme, and season to taste with salt and pepper.
To assemble the salad: Toss the lettuce, sliced apple and chevre with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle liberally with the pumpkin seed streusel.
Per serving: 394 cal.; 9 g pro.; 26 g carb.; 29 g fat (16 sat., 7 monounsat., 2 polyunsat., 4 other); 60 mg chol.; 318 mg sod.; 3 g fiber; 9 g sugar; 65 percent calories from fat
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