I was very intrigued by both of these recipes – the interesting assortment of ingredients, the streusel on the Apple Pie salad and the roasted grapes in the Insalata Rustica.
I loved the flavors in these two salads, delectable, delightful and perfect for this time of year – apples, pumpkin seeds, brown butter, pears and cherries.
APPLE PIE SALAD WITH BROWN BUTTER VINAIGRETTE
1/4 cup flour
1/4 cup pumpkin seeds
1/3 cup rolled oats
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons butter
1/4 cup butter
1 shallot, finely chopped
juice of 1 lemon
1 teaspoon fresh thyme
salt and freshly ground black pepper to taste
1 head of lettuce, torn into bite sized pieces, or salad greens of your choice
1 apple, cored and sliced thin
2 ounces feta cheese, crumbled
Heat oven to 350F.
Combine the flour, pumpkin seeds, oats, brown sugar, salt and butter (cut into small pieces) in a small bowl. Use your fingers to blend the ingredients, until you’re left with large crumbles.
Spread the streusel on a baking sheet and bake for 12 to 15 minutes, or until lightly browned and crisp. Cool slightly.
Melt 1/4 cup butter n a small pan over low heat. When the foaming has subsided and the butter has started to brown, add the shallot and cook 1 minute. Remove from heat and transfer to a small bowl. Whisk in lemon juice, thyme and season to taste with salt and pepper.
Toss the lettuce, apple and feta with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle with the streusel (I also added a little cinnamon on top).
Recipe adapted from the Arkansas Democrat Gazette, October 2011