Recipes - Gravenstein Apple Fair 2016
Thai-style Gravenstein Apple Salad with Green Beans, Cherry Tomatoes & Citrus Vinaigrette
Chef Mei Ibach, Homeward Bound
4 Gravenstein Apples, Peeled and Julienne, soak in salted ice cold water for 1-2 minutes to prevent browning.
4 oz green bean, thinly bias cut
1 cup summer cherry tomatoes, halved
1 cup carrot, julienned
½ cup fresh toasted ground peanut
½ cup finely chopped green onion
1 Tbsp toasted sesame seeds
In a salad bowl, combine the apple, green bean, cherry tomatoes and carrot with half of the citrus vinaigrette and toss well. Add more dressing to taste if necessary.
Garnish with peanuts, green onion and sesame seeds and serve.
Citrus Vinaigrette – makes ½ cup
¼ cup fresh lime juice
2 Tbsp fresh orange juice
3 Tbsp fish sauce, prefer Red boat brand or more to taste
2 Tbsp palm sugar or more to taste
1 Tbsp minced fresh Jalapeno or serrano chili
1 tsp fresh minced garlic
2 tsp fresh minced ginger
In a small mixing bowl, combine the lime, orange juice, fish sauce, palm sugar, chili, garlic and ginger and mix well with a whisk. Adjust the seasoning to taste. Set aside for 10-15 minutes to soften the flavor.