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.
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.
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