Tossed Salad with Crisp Apples, Candied Walnuts and Cranberry Vinaigrette

From the kitchen of One Perfect Bite...Tucked in among the fancy and time consuming dishes that appear on my Christmas table, you will find a few that are nearly effortless to prepare. This salad is one of them. It uses bagged salad greens and sundry ingredients that can be purchased or made well ahead of time. I prefer to make my own candied walnut because I can control their sweetness, but you can buy excellent candied nuts in any large grocery store. If you'd like to make your own, my recipe can be found here. The cranberry vinaigrette adds wonderful color to the table and it is tart enough to clear a palate that may have been sampling too many rich appetizers. Given my druthers, I'd prefer to serve the salad at the end of the meal, but I've learned, the hard way, I might add, that not everyone subscribes to the French way of doing thing, so, if we have guests at the table, salad starts the feast. I individually plate this salad and bring it to the table with dressing drizzled over the greens. That preserves their lovely color and assures that everyone gets a fair share of the components that make the salad special. I do hope you'll keep this recipe in mind, if not for Christmas, then perhaps for another occasion. Here is how this colorful salad is made.

Tossed Salad with Apples, Candied Walnuts and Maple-Mustard Vinaigrette

From the Kitchen of One Perfect Bite...This seasonal tossed salad is lovely, but its flavor is heightened even further when it is dressed with the maple-mustard vinaigrette that is also featured in this post. The salad and the dressing can both be prepared in about 15 minutes. While the vinaigrette can be made well-ahead of time, it's best to prepare and toss the salad just before it is served. The apples will begin to oxidize and brown if they sit for any length of time. I've tried treating them with diluted lemon juice but have found it affects their taste, so I leave the assembly of the salad ingredients until the last minute. While candied walnuts can be purchased in any large grocery chain, I prefer to make my own. I have an easy and inexpensive recipe for them that you can find here. If you haven't tried a fall salad that combines apples and mixed greens, I hope you'll give this recipe a try. It makes is a very nice salad. Here's how it is made.

Tossed Apple Salad with Apples, Candied Walnuts and Maple-Mustard Vinaigrette...from the kitchen of One Perfect Bite inspired by Beth Dauenhauer and Taste of Home magazine

Ingredients:
Salad
9 cups torn mixed salad greens
2 large tart apples, chopped
1 small red onion, thinly sliced
1/3 cup chopped candied walnuts
Vinaigrette
1/4 cup thawed frozen apple juice concentrate
2 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons maple syrup
2 tablespoons spicy brown mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
Combine salad greens, apples, onion and walnuts in a large bowl. Whisk apple juice concentrate, vinegar, oil, maple syrup, mustard, salt and pepper together in a small bowl. Drizzle over salad and toss to coat. Yield: 8 servings.

One Year Ago Today: Walnut Cheesecake Squares

Two Years Ago Today: Slow Roasted Pork Shoulder With Root Vegetables

Three Years Ago Today: Cran-Apple Crisp

Cranberry, Apple, and Walnut Salad

From the kitchen of One Perfect Bite...I was up at first light this morning. That, truly, is not my habit. The birds have returned to the woods behind our home and the bickering that accompanies their annual quest for real estate belies the birdsong of which the poets spoke. Only the deaf or the dead sleep in these days. While it's noisy, the feuding is a sure sign that the damp gray that marks our winter has had its day and that ascendant Spring is on its way.

A quick stroll through still muddy woods reveals early hellebores in full bloom while daffodils, defying grave and gravity, are grasping for the sun. There will, of course, still be a bad day or two, but worst of winter here is over, and with that spirits and meals lighten. I had a taste for salad today, and, so, for lunch came up with this creation. The salad is quite simple, and without the dressing would not be worth your time, but the play of the tangy molasses-like dressing against the salty bite of cheese and sweet, candied nuts is really very special. I serve each salad with its own shot glass of dressing to avoid having to deal with the color of balsamic vinegar on a fully dressed salad. It makes for a far nicer presentation. I think you'll enjoy the salad. You can find my recipe for Candied Walnuts here if you'd like to make your own. Here's the recipe for the salad and the balsamic-pomegranate dressing.

Cranberry, Apple and Walnut Salad...from the kitchen of One Perfect Bite

Ingredients:
Salad Dressing
1 cup balsamic vinegar
1/2 cup pure pomegranate juice
2 tablespoons orange juice
1/4 cup agave syrup
Salad
8 cups baby greens
1/2 cup feta cheese
1 firm large apple, cut in 1/4-inch dice
1/4 cup dried cranberries
1/2 cup candied walnuts
Salt and pepper

Directions:
1) To make salad dressing: Combine vinegar, pomegranate juice, orange juice and agave syrup in a medium saucepan and bring to a boil over medium heat. Simmer until thickened, about 5 minutes. Cool for 20 minutes.
2) To make salad: Place 2 cups of greens of each of 4 salad plates. Top each with 2 tablespoons of feta cheese. Sprinkle each salad with a portion of apples, cranberries andd walnuts. Serve dressing on the side. Yield: 4 servings.

You might also enjoy these recipes:
Raw Pineapple-Macadamia Salad - Health Seeker's Kitchen
Endive and Fennel Salad a la Honest Fare - Green Kitchen Stories
Cobb Salad - Skinny Kitchen
Kale with Raisins and Pine Nuts - No Recipes
Yummy Spinach Salad - Cookery Corner
Winter Grapefruit Salad - Bless Us O Lord
Raw Carrot and Parsley Salad - ATX Gluten-Free

Fusilli with Walnuts and Garlic Sauce - Blue Monday

Oregon Coast

From the kitchen of One Perfect Bite...When a chef with the stature of Mario Batali embraces a trend you know it has become mainstream. Last week he announced his decision to observe Meatless Monday in all of his 14 restaurants. He plans to have at least two meatless entrees on his menus every Monday. You can read more about his decision here. I am also embracing the trend and will try to prepare a meatless meal each week. That may be easier said than done. Like many of you, I am married to a committed carnivore who will not easily adapt to the notion. We are going to try anyway. I've started to round up recipes that are new and interesting, but meatless. Good recipes will go a long way to make the transition painless. So will ear plugs. The first of the recipes is an old one I've resurrected from Patricia Wells' book, Trattoria. It's easy to make, uses a handful of readily available ingredients and is absolutely delicious if it is served hot. Garlic lovers should be cautious and use no more than is called for in the recipe. Excess garlic will overpower the subtle flavor of the walnuts and the dish will lose it clean flavor. Experience is a great teacher. The recipe also calls for heavy cream. You can substitute a lower fat alternative, but go no further back than whole milk. If you serve this as an entree, you'll also want to serve a large salad and a crusty peasant bread. I went with an arugula and orange salad that nicely balanced the creamy walnut sauce that dressed the pasta. Here's the recipe for a simple but tasty meatless pasta.

Fusilli with Walnut and Garlic Sauce...from the kitchen of One Perfect Bite, courtesy of Patrica Well Wells

Ingredients:
2 large cloves garlic, minced
Kosher salt
1 cup toasted walnut halves
1 cup heavy cream
12-ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarsely cracked black pepper to taste

Directions:
1) Place garlic, a pinch of salt and walnuts in bowl of a food processor. Process until nuts are coarsely ground. Add cream and process to form a fairly smooth sauce with flecks of walnuts in it. Add salt and pepper to taste.
2) Bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and fusilli. Cook until pasta is tender but firm to the bite.
3) While pasta cooks, heat sauce in a microwave or stovetop until warm.
4) Drain pasta. Transfer to a serving bowl and toss to combine. Add cheese and again toss to combine. Add salt ans pepper to taste. Serve Immediately. Yield: 4 -5 servings.

You might also enjoy these recipes:
Pasta Puttanesca - One Perfect Bite
Straw and Hay - One Perfect Bite
Capellini Capricciosi - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Meatless Monday at My Sweet and Savory

Wild Rice, Celery and Walnut Salad - Outdoor Wednesday

From the kitchen of One Perfect Bite...Last summer I had the opportunity to tour a local farm where wild rice is grown. While the Willamette Valley is beautiful, heavy clay soil restricts what can be grown here. Fortunately, the damp clay of the valley floor is perfect for growing grasses and wild rice is, as you know, a water-grass. Years ago a grain specialist at Oregon State University, tossed a handful of wild rice seeds into a pond behind his home to see if they would grow in this climate. A year later he had wild rice in his yard and published an article about it. As a result of the article, some far-thinking farmers planted a water-grass crop and the state's wild rice industry was born. At the moment our wild rice is still under water. In late April or early May, sprouts emerge from the water and rest on its surface. It looks a bit like seaweed at this point. Come June, the rice goes through a growth spurt and begins to stand erect. It will grow until it's about 6 feet tall and set flowers sometime in July. When the flowers set seed, the fields in which the rice grows are drained and the crop is mechanically harvested. Combined rice is allowed to ferment before it's de-hulled, dried, sorted and packaged for sale to locavores. Now the only problem is what to do with it. Unfortunately, there are not a lot of recipes for wild rice available to us. I found the recipe for this salad in the New York Times. I've modified it over and over again and have finally come up with something I really like. This recipe can also be used for brown rice, should you prefer it. The salad should be served at room temperature. Here's the recipe.

Wild Rice, Celery and Walnut Salad...from the kitchen of One Perfect Bite, inspired by Martha Rose Shulman and the New York Times

Ingredients:
4 cups low-sodium chicken broth
1 cup wild rice, rinsed
1 teaspoon salt
1 cup broken and toasted walnut pieces or 1 cup candied walnuts
1-1/4 cups thinly sliced celery
1/2 cup chopped Italian parsley
Salad Dressing
1/4 cup fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated sugar
1/4 cup walnut oil
2 tablespoons extra virgin olive oil
2 tablespoons low-fat yogurt

Directions:
1) Bring chicken broth to a boil in a large saucepan. Add salt and wild rice. Simmer, covered, for 40 minutes, or until rice is tender and splayed. Drain. Toss with walnuts, celery and parsley.
2) To make salad dressing, place lemon juice, garlic,salt, pepper, sugar, walnut oil, olive oil and yogurt in a jar with a lid. Shake until combined. Pour over wild rice mixture and toss to mix. Adjust seasonings to taste. Yield: 6 servings.

You might also enjoy these recipes:
Bulgur Salad with Pomegranate Dressing
Warm Asian Rice Salad
Asian Bean Sprout Salad

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Three Savory Quick Breads the French Way

Years ago a girl's rite of passage included the making toll house cookies and a quick bread or two. Since then I've made a ton of cookies, but quick breads, for whatever reason, fell victim to benign neglect. There was an occasional pumpkin or cranberry bread but most other recipes were tucked away for a someday that never came. Then came a challenge - a quick bread challenge. Now, if I tell you I know why folks climb mountains - they're there and the climbers aren't - you'll understand how I feel about a healthy challenge. I pulled six recipes from my files, put on an apron and went at it in a big way. Today's breads are French, sassy and come to the table with lots of attitude. They're gutsy and delicious, but - and it's a big but - I don't know when you'd actually serve them. I've been told they should be cubed and served on toothpicks as an appetizer or h'orderves. Maybe. The problem is, while quick, they're competing with other finger foods that are easier to prepare. That's my prejudice. I won't make them again, but I recommend that you give them a try. They are really very good and if you're looking for something with a wow factor these breads just might do the trick.

Walnut Bread

Ingredients:
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2/3 cup whole milk
1 large egg
3/4 cup sugar
1-1/2 cups walnuts, coarsely chopped

Directions:
1) Preheat oven to 325 degrees F. Grease and flour an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Set aside.
2) Sift flour, baking powder and salt together. Set aside.
3) Place milk and egg in a large bowl. Add sugar. Whisk to combine. Stir in flour mixture and beat with a wooden spoon until ingredients are combined. Mix in walnuts. Turn into prepared pan.
4) Bake in center of oven until puffed and golden, about 45 minutes. Increase oven temperature to 375 degrees; continue baking until cooked through, about 15 minutes longer.
5) Remove from oven. Let sit for 10 minutes. Turn onto a wire rack to cool completely. Wrap in plastic wrap and allow to age 24 hours before serving. Yield: 1 loaf.

Recipe adapted from the French Farm House Cookbook by Susan Herrmann Loomis

Olive Bread

Ingredients:
1-1/2 cups unbleached flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 large roasted red pepper, coarsely chopped (from a jar is fine)
1 cup pitted Greek-style black olives, coarsely chopped
4 cups (loosely packed) then minced basil leaves
6 large eggs
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon freshly cracked black pepper
1/2 cup grated Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Liberally grease and flour a 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan.
2) Sift flour, salt and baking powder together onto a piece of waxed paper. Set aside.
3) Place eggs in a large bowl; whisk. Add oil, basil and garlic; whisk until combined. Stir in flour; whisk until just combined. Add pepper and cheese. Fold in olives and roasted peppers. Scrape batter into prepared pan. Bake in center of oven until golden, about 45 minutes. Remove and cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Yield: 1 loaf.

Recipe courtesy of Susan Herrmann Loomis

Herb Bread

Ingredients:
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 large eggs, lightly beaten
1 cup nonfat plain yogurt
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
1/4 cup minced fresh mint leaves
1/4 cup minced fresh thyme leaves

Directions:
1) Preheat oven to 425 degrees F. Grease and flour a 1 quart bread pan. Set aside.
2) Place flour, baking powder salt, eggs, yogurt and mustard in bowl of a food processor. Blend thoroughly. Add cheese and herbs and process to blend.
3) Pour batter into prepared pan. Bake in center of oven until firm and golden brown. Remove from oven. Let cool for 10 minutes. Turn onto a rack to cool to room temperature. Yield: 1 loaf.

Recipe courtesy of Patricia Wells




I'm sending these recipes to Mansi who is hosting this month's event at Fun and Food. BBD is a popular food-blog event that was started by Zorra of Kochtopf.

Endive, Pear and Watercress Salad

From the Kitchen of One Perfect Bite...This recipe is loosely based on one developed by Thomas Keller about a decade ago. The ingredients are readily available, though the cost of Belgian endive and walnut oil may put the salad into the once-in-awhile category for some. I love the way the ingredients in this salad marry; endive adds crunch and texture while the bitter-sweet flavors of watercress and pear play on the tongue. Candied walnuts replace croutons and add a final fillip to this luscious salad. When you are looking for something special or want to pamper yourself, I'd recommend this elegant and easy to prepare salad.

Endive, Pear and Watercress Salad...from the kitchen of One Perfect Bite inspired by Thomas Keller

Ingredients:
4 Belgian endives, halved lengthwise, cored, cut crosswise into thirds
2 small, firm, ripe Bartlet pears, peeled, cord, thinly sliced, cut crosswise into thirds
1 large bunch watercress or baby arugula, stems removed
Salt and freshly cracked pepper
1/4 to 1/2 cup walnut and sherry salad dressing (see below)
3/4 cup candied walnuts (see below)

Directions:
1) Pour 3 to 4 tablespoons walnut and sherry salad dressing into a large salad bowl. Add endives, pears and water cress.
2) Toss just before serving. Sprinkle with salt and pepper; top with candied walnuts. Serve extra salad dressing at the table. Yield: 4 servings.

Walnut and Sherry Salad Dressing: Combine 3 tablespoons sherry wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar, 3 tablespoons extra virgin olive oil and 2 tablespoons walnut oil in a shaker jar with lid. Shake to combine. Chill. Yield: 1/2 cup.

Candied Walnuts: Preheat oven to 350 degrees F. Spread 3/4 cup walnuts on a cookie sheet. Toast for 8 minutes, or until fragrant. Transfer to a bowl. Sprinkle with 2 teaspoons water. Add a pinch of cayenne and salt. Add 2 tablespoons brown sugar and toss to coat. Line a baking sheet with foil or parchment paper. Bake at 350 degrees for about 10 minutes , or until walnuts are brown and crisp. Transfer to a plate and cool in a single layer. Yield 3/4 cup.