Give this classic American salad a dainty redesign and serve a canapé-sized portion at your next social affair. The acidity of the apples works perfectly at cutting through heavier finger food and decadent drinks.
- 2 red apples, cored, thinly sliced
- ½ lemon, juiced
- 100 g whole egg mayonnaise
- 1 tbsp apple cider vinegar
- 16 small inner butter lettuce leaves
- 2 celery stalks, thinly sliced on the diagonal
- 45 g (¼ cup) seedless black grapes, halved
- 45 g (¼ cup) walnuts, chopped
- flat-leaf parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Toss apples with lemon juice in a bowl.
Whisk mayonnaise with vinegar in a bowl, and season with salt and pepper. Place lettuce leaves in individual bowls and top with apple, celery and grapes. Add walnuts and parsley, and drizzle with mayonnaise dressing. Serve with mini camembert amandine cheese balls.
As seen in Feast magazine, Mar 2012, Issue 7.
Photography by Brett Stevens.