Apple Matchstick Salad with Candied Pecans and ACV Dressing | Bites by the Page
Apple Matchstick Salad with Candied Pecans and ACV Dressing
15 mins prepServes 4
An adapted recipe for a creative vegetarian Apple Matchstick Salad, inspired by Erin Gleeson's 'The Forrest Feast' cookbook. This version features homemade candied pecans and a tangy apple cider vinegar dressing.
1. **Prepare the Candied Pecans:** In a skillet, combine pecans, maple syrup, and a heavy pinch of sea salt. Heat over medium heat, allowing small bubbles to form before lowering the heat. Stir consistently until the pecans become sticky and clumpy, and the maple syrup has evaporated, leaving the nuts fragrant. Remove from heat and set aside to cool completely.
2. **Prepare the Salad Components:** Slice the 3 large red apples into matchsticks. (The original recipe suggests tossing them in lemon to prevent browning, though no specific quantity is given for this step). Chop the cilantro.
3. **Make the Dressing:** While the pecans cool, combine the juice from 1/2 lemon with 1/4 cup olive oil and a dash of Apple Cider Vinegar. Add Dijon mustard to taste and whisk well to combine.
4. **Assemble the Salad:** In a large bowl, combine the sliced apples, dried cranberries, chopped cilantro, and the cooled candied pecans. Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately.
