One of these days I am going to try making one of these chia seed puddings sweeping the food world right now (probably this one and/or this one). People rave about them, yet all I can think about is waking up to a nice bowl of Chia pet shavings.
But if most of the world- the same world that loves things like chocolate cake and bacon- says chia seed pudding is the new LBD of make-ahead breakfast couture, then I need to cast aside my prejudices and try it. I’ll probably love it. It’s pudding for breakfast.
I experienced the same gamut of emotions when I found this Apple Salad with Lime and Walnuts in my Bon Appetit magazine. I love all the ingredients but seeing an apple-based salad reminds me of the time I made apple-carrot-pineapple salad… with mayo-based dressing. Hellooooo, the 1950s called and they want that salad back… strawberry jello-Cool Whip-pretzel salad is having all the fun making people GAG on its own. I often think I would have had so much fun growing up in the 50s, until I remember the food. And until I watch Downton Abbey and realize that my true calling was the daughter of an earl who was to inherit a large and prosperous estate.
I immediately started to flip right past this new apple salad, but then I read the little footnote from the fine folks at Bon Appetit saying it was one of their favorite dishes of the year.
The daughter of an earl needs to know when to listen to people, and when a cooking magazine describes a salad as one of the best recipes of the year, that’s the time to put on your pearls and listen.
I’m usually not at a loss for words, and I’m having a hard time trying to pen the proper descriptives to do this salad justice. It’s crisp and refreshing with the apple, lime juice, and parsley, with sharpness from the cheddar, bite from the scallions, and substance from the walnuts. It’s unique but at the same time totally makes sense- apples, walnuts, and cheddar are always paired together on cheese plates. It’s appropriate for any season, but it’s especially welcome in the late winter when you’re winter veggie’d out and strawberry/pedicure season can’t come fast enough. It’s also incredibly easy but looks fancy-pants because I decided to julienne the apple. Earls’ daughters like things to be fancy-pants. Enjoy!!
- 1 cup walnut halves
- 2 crisp apples (such as Pink Lady or Honeycrisp), thinly sliced or julienned
- 4 scallions, thinly sliced
- ¼ cup fresh parsley, coarsely chopped
- ¼ cup fresh lime juice
- ½ tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- ½ cup grated provolone cheese or white cheddar
- 2 T extra-virgin olive oil
- Preheat oven to 350 degrees.
- Spread out walnuts on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
- Toss walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl; season with salt and pepper. Add cheese and oil; toss gently.