salad-BarAmericain-ClarksonPotter-BenFink

Chopped Apple Salad Recipe

A salad from Food Network chef Bobby Flay. "This is a sophisticated take on an American classic, the Waldorf salad. Tart crisp apples, piquant blue cheese, and rich, crunchy walnuts combine to create a salad with layers of flavour and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based dressing. Tender baby spinach and crisp endive amp up the fresh factor of this hearty salad."

Ingredients

4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1/2″ dice
2 oz. baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
1-1/2 cups coarsely chopped walnuts, toasted
1/2 lb. blue cheese, crumbled (2 cups)
Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground black pepper

Pomegranate Vinaigrette
3 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 heaping tbsp Dijon mustard
1 tbsp honey, or more to taste
Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil

Directions

Salad

Step 1: Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

Pomegranate Vinaigrette

Step 1: Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

See more recipes from Bobby Flay.

Reprinted with permission from Bobby Flay’s Bar Americain (2011 Clarkson Potter).