Warm chestnut and apple salad
Indulge in the delightful combination of warm chestnuts and crisp apples in this savory salad. Perfect for a cozy culinary experience.
Ingredients:
- cups (packed) arugula
- cups (packed) coarsely torn curly endive
- tablespoons extra-virgin olive oil, divided
- 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
- /4 cup thinly sliced shallots
- 1/2 cups steamed chestnuts (from two 7.25-ounce jars), coarsely chopped
- tablespoons red wine vinegar
- 1/2 tablespoons walnut oil
Instructions:
- Combine arugula and endive in a large bowl. If you prefer, you can prepare this step 6 hours in advance. Simply cover the bowl with a damp kitchen towel and refrigerate it.
- In a large skillet, heat 1 1/2 tablespoons of olive oil over medium-high heat. Cook apples and shallots for about 5 minutes. Then, add chestnuts and sauté for 1 more minute. Stir in vinegar, making sure to scrape up any browned bits from the bottom. Take the skillet off the heat and mix in walnut oil and the remaining 1 1/2 tablespoons of olive oil. Season with salt and pepper. Pour this chestnut mixture over the arugula mixture in the bowl and toss everything together. Serve the salad on 8 plates.
Summary:
- Calories: 1629 kcal
- Fat: 106 g
- Protein: 14 g
- Carbs: 162 g
- Potassium: 2931 mg
- Magnesium: 212 mg