Apple spinach salad & crispy almonds:
A perfect salad for the day when you want the meal to taste like you had hours to spend in the kitchen but you had only 20 minutes. It takes 4 to 5 minutes and it makes everyone ask, “What did you do to these almonds?” Spinach tossed with grilled chicken or pulled from a rotisserie chicken; it all comes together with dressing and almonds that are candied like a brittle.
Yield: 6-8 Servings
1/4 cup minced shallot or red onion
3 tablespoons apple cider vinegar
3 tablespoons champagne vinegar
2 tablespoons black sesame seeds, toasted
1/4 teaspoon smoked paprika
Sugar, to taste
1/2 cup olive oil
2 tablespoons butter
3/4 cup sliced almonds (about 3 ounces)
10 ounces baby spinach leaves, washed and dried
2 medium-size red-skinned apples quartered, cored, thinly sliced
2 cups shredded roasted chicken
Combine onion, cider vinegar, champagne vinegar, sesame seeds, and paprika in a small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt, pepper, and sugar.
Melt butter in a heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle 1 tablespoon sugar and a pinch of salt over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to plate to cool. Combine spinach, apples, and chicken in a large bowl. Toss with enough dressing to coat. Mix in almonds and serve.
Porch swing at the old sage:
Carolina Cider’s Cider
1 oz Bourbon
½ oz fresh lemon juice
1/2 oz fresh orange juice
1/2 oz maple syrup.
Combine all ingredients except cider in a cocktail shaker with ice. Shake and strain into a glass over ice.
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