Apple Slaw with Grape Dressing
If Concord grapes are not available, substitute 1/4 cup Concord grape juice combined with 1/2 cup red grapes.
- Servings: 10
Source: Martha Stewart Living, October 1998
- 1/2 cup (about 2 1/2 ounces) walnut halves
- 3/4 cup (about 4 ounces) loose Concord grapes
- 2 tablespoons walnut oil
- 1/4 cup freshly squeezed lemon juice (2 lemons), plus 2 lemons, cut in half
- Salt and freshly ground black pepper
- 6 Cortland or Granny Smith apples
- 1 cup (6 ounces) loose green grapes, halved and pitted
- 1 cup (6 ounces) loose red grapes, halved and pitted
Heat oven to 350 degrees. Spread walnuts on baking pan. Bake until fragrant, about 10 minutes. Set walnuts aside to cool.
Place Concord grapes in the bowl of a food processor, and puree. Pass puree through a fine sieve set over a small bowl, and discard solids. Add walnut oil and lemon juice to the bowl, and whisk to combine. Season with salt and pepper; set grape dressing aside.
Fill a large bowl with cold water. Squeeze lemon halves into water; add rinds. Using a mandoline or a sharp knife, julienne apples. Place apples in acidulated water. Set aside.
When ready to serve, drain apples. Combine apples, green and red grapes, and dressing in a large bowl; toss gently to coat. Top with reserved toasted walnuts.