Monday, February 24, 2014

Simple Apple Salad

Bill and I first ate a version of this salad at The Spotted Pig in NYC when our server told us it was new on the menu and encouraged us to try it. Created by chef April Bloomfield, for the one-Michelin-starred Pig, Bill tried to recreate it when we got home.  Here's the recipe Bill came up with.

In a cup mix 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp sugar
Add juice of 1/2 lemon. 1 tbsp wine vinegar
Add a light tsp of dijon mustard
Add 2 tbsp olive oil
Mix = your dressing
The Salad:
Depending on the quantity needed:
Mix different apples. For 2 people probably 2 apples will do.
Cut apple in quarters. Cut out the centre seeds area. Now cut into chunks, bite-size.
Put into a bowl.
Chop a handful of Italian parsley (broad leaf) coarsely. You want a bite of parsley flavour.
Chop a small handful of walnuts. 
Chop a handful of old cheddar cheese into small squares. Add all to the bowl.
Dress lightly with the lemony dressing before the apples turn brown (oxidize).

Ready to eat and will last quite well (say a day). If you have leftover dressing save it for next time! Once you've made it, you can adjust to your taste. Salad should have a lemony taste with parsley highlights.

When I looked this up on The Spotted Pig website I saw it was called "Apple Salad with Mrs. Quicke’s Cheddar & Toasted Walnuts".

TOASTED walnuts! Must try that next time! Thank you Ms. Bloomfield!


  1. Thank you for the recipe. I love salads that include roasted walnuts and fresh apples!

  2. Mouthwatering! Thanks for the recipe so we can recreate this simple masterpiece.

  3. I look forward to trying this. Sounds like a delicious way to avoid being overwhelmed by winter.

  4. It's amazing as a side dish with a pork chop.