Returning to work after Thanksgiving weekend is one of life’s less pleasant experiences. After a weekend of food, family, friends, and pajama-like clothes, the cold shower that is the workplace seems decidedly bleak.
I guess that’s what makes Thanksgiving such a special holiday. You put on the brakes, step out of the daily grind and remind yourself of the things, the people, that matter — that make you who you are. Sure, I would never forget that my brother can make me laugh until I cry and shoot water out my nose, but having him make me laugh until I cry (and yes, shoot water out my nose) is much more special, I assure you.
But not every day can be like that, all fuzzified with pumpkin pie and cornbread stuffing and apple-topped sweet potatoes. If every day were like that, holidays wouldn’t feel special. But we knew that already.
That doesn’t mean every other day has to be boring, though, even if it feels that way sometimes after a holiday weekend. Take this apple manchego salad, which showcases some of autumn’s best. Crisp apples and toasty walnuts are paired with zesty Manchego cheese in a wonderfully refreshing salad. I doubt this salad would make an appearance on my family’s Thanksgiving table. But that’s okay; sometimes you need things that make every day feel a little special too.
Apple Manchego Salad with Toasted Walnuts
Inspired by a recipe by Jose Andres
1 cup whole raw walnuts
7 medium garlic cloves, peeled and left whole
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon chopped shallot
Salt and pepper
5 ounces Manchego cheese
3 large Granny Smith apples
2 tablespoons chopped chives
Preheat oven to 350ºF. Spread the walnuts evenly on a baking sheet and bake for about 10 minutes, until toasted and fragrant. Set aside to cool.
In a small saucepan, heat the garlic and olive oil together, turning every so often, until the garlic is golden on all sides, about 5 minutes total. Set the garlic and oil mixture aside to cool.
Once the oil is cool, pour the oil and garlic into a blender and add the sherry vinegar and shallots. Season with salt and pepper and puree until smooth. (This can be done in advance; refrigerate until you are ready to assemble the salad.)
Cut the Manchego cheese into 1/4″-wide matchsticks. Place in a large bowl with the chopped chives.
Core the apples (do not peel them) and cut them into 1/4″-wide matchsticks. Add them to the bowl with the cheese and chives. Sprinkle the toasted walnuts over the salad. Pour the dressing over the top and toss until the salad is well-coated with dressing and the apples, cheese and walnuts are evenly distributed.
Yield: 6-8 servings
I’d love to find this salad on my Thanksgiving table — crunchy and beautiful — what could be better?
This looks fantastic. This is going in my must make file.
This looks awesome – i like that you have a gluten free label – that must be helpful to so many!
fuzzified… love that word.
this is a great combo. i love it. want it. need to make it.
That salad has everything I love!
Cheese, nuts and fruit? I’m in for some, please!
Your apple salad looks so juicy and so inviting, gosh…..salivating already!
Lydia – Oh, I would too — but at this point my family has so many “traditions” on the table that I don’t think they’d make room for this… 😉
Jeni – It’s really tasty. The recipe is based on a dish I had at Jose Andres’ restaurant Jaleo here in DC…
Radish – My mom was diagnosed with celiac five years ago, so I’m hyper sensitive to that issue!
cook eat fret – It’s my goal to create a word someday that is added to Webster’s Dictionary (I kid…sort of…).
Patricia – I love all these ingredients too, and they actually go really, really well together!
Big Boys Oven – Thanks! Hope you give it a try some time :).
A very refreshing salad. Love the list of ingredients. I make something similar often, especially as I am a huge fan of Manchego cheese, and green apples with it.
The post thanksgiving transition is a tough one indeed. I find the switch from PJ wearing to office clothes to be the most painful. I LOVE spending days in my pajamas, all snuggly inside with a hot mug of cider and things baking in the oven. 🙂
This salad sounds so fantastic and refreshing. Even gr8 for the summer. I’ve never tried this cheese , and as u mention zesty i’d love to try it out.
Mmm, this looks like the perfect thing to make a batch of at the beginning of the week so I can bring it for lunches!
Bea – Thanks for stopping by my blog!! Don’t apples and Manchego go together so well??
Ari – Um, you pretty much summed up my favorite holiday activities… Gah, I wish I was doing that right now…
Kate – It really is refreshing, and you’re right, it’s one of those recipes that would be good all year round.
Caroline – Great idea! The salad actually keeps pretty well.
This sounds fabulous! I love apples, manchego, and toasted walnuts.
I HAD to comment on this, because it looks like such a great salad.
I bet the apple and the manchego meld so well together!
Yum! I love the flavor combination in this salad…and I love that there is no lettuce. I think people too often forget that salad doesn’t have to have greens.
Emiline – It really is tasty. Highly recommended.
Sara – You’re right, the flavors really complement each other.
Peabody – I know! Some of my favorite salads involve no lettuce at all.
[…] Apple Manchego Salad with Toasted Walnuts […]
[…] Apple Manchego Salad with Toasted Walnuts […]