Encino'S Apple Slaw

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   Apple slaw

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   1 large granny smith apple

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   1 medium size carrot

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   1 1/2 oz of sunflower seed kernels

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   2 oz of crumbled blue cheese

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   1 oz of ranch dressing

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   1 1/2 oz of raisins

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   1 oz of dill oil

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   Salt and pepper to taste

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    First core your apple and peel your carrot. Then with a mandolin shred your apple and carrot with the medium size tooth adapter. After doing so immediately put the shreds in cold lime or lemon water to prevent oxidation.

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    Make the dill oil by putting 2 oz of extra virgin olive oil and 1 oz of fresh dill in to a blender. A small pinch of salt helps bring out the character of dill.

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    In to a mixing bowl put your apple and carrot shreds. Make sure to strain them well and pat them down with a dry towel to remove all the excess water. Incorporate the rest of the ingredients but only use 1 oz of dill oil. Gently toss it in the bowl and serve. Preferably on a white plate place the salad in the middle of your plate and garnish with the rest of the dill oil around the salad and some sunflower seed kernels on the top of the salad.

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    Remember you could customize this salad to your taste by adding more blue cheese if you like or more dressing, it is up to you. To give it a different but delicious twist you could also add some crispy bacon.

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    This recipe is for one large entree salad or 2 small beginner salads.

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    Wine Pairing: White Burgundies or New Zealand Sauvignon Blancs

* Per serving · 4 servings · Values may vary.

No additional tips available.