Harvest Salad with Caramelized California Pistachios and Green Apples
Chef Andrew Carmellini of A Voce Restaurant in New York celebrates the bounty of the harvest with this delicious — yet simple — salad featuring crisp green apples and caramelized California pistachios.
Ingredients
- 4 cups arugula picked and washed
- 2 cups watercress picked and washed
- 1 bulb fennel sliced in half lengthwise then thinly sliced
- 1 cored green apple thinly sliced
- 3 stalks celery thinly sliced
- 4 leaves basil washed and coarsely chopped
- 3 tablespoons white raisins soaked in warm water and drained
- 1/4 cup extra virgin olive oil
- 2 whole lemons zested then juiced
- Salt and freshly ground pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon breadcrumbs
- 1/2 cup California pistachios caramelized
Instructions
- Combine all ingredients except cheese and breadcrumbs in mixing bowl. Season with salt and freshly ground black pepper, to taste. Divide into 6 salad bowls; top with cheese, breadcrumbs and caramelized pistachios (see sidebar for caramelizing). Serve immediately. Serves 6.
Notes
Nutritional Analysis (Amount per Serving): Calories 250, Total Fat 16g, Saturated Fat 2.5g, Monounsaturated Fat 10g, Cholesterol less than 5mg, Sodium 610mg, Potassium 530mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 6g