Thursday, February 23, 2012

Apple and Ham Salad

3 crisp apples (such as Cortland)
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
5 shallots, thinly sliced
Kosher salt
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1/4 cup sour cream
1/2 pound deli-sliced Black Forest ham, torn into pieces
2 bunches watercress, trimmed
4 endives, sliced crosswise
Freshly ground pepper

Thinly slice the apples. Toss with the lemon juice in a large bowl.

Make the dressing: Heat the olive oil in a skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes. Whisk in the vinegar and mustard; remove from the heat and let cool slightly. Whisk in the sour cream and 1/4 cup water.

Add the dressing to the bowl with the apples. Add the ham, watercress and endives. Season with salt and pepper and toss to coat.

Photograph by Con Poulos

SERVES 6 (SIDE); Calories: 234; Total Fat 10 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 29 grams; Sugar: 12 grams; Fiber 13 grams; Cholesterol: 21 milligrams; Sodium: 818 milligrams


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