Fall Salad With Apples, Cheddar and Crispy Sage
Published Oct. 4, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼ cup olive oil
- 25medium to large sage leaves
- Kosher salt (such as Diamond Crystal) and pepper
- 2tablespoons honey
- 2teaspoons Dijon mustard
- ⅓cup lemon juice (from 2 to 3 lemons)
- 1medium shallot, finely chopped (about ¼ cup)
- 1pound sweet and crisp apples (such as Honeycrisp or Cripps Pink, 2 to 3 medium)
- 6ounces aged white Cheddar, chopped or sliced into bite-size pieces
- ¼cup chopped parsley
- 2small or medium heads butter lettuce, leaves torn (about 6 loosely packed cups)
Nutritional analysis per serving (6 servings)
289 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 8 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a small saucepan or pot over medium until the oil is hot enough to make a sample sage leave sizzle immediately, about 3 minutes. Working in batches, place the sage leaves in the hot oil, moving them with a fork or spoon to help them fry evenly, and cook until the oil stops bubbling and leaves crisp up, about 1 minute. Transfer the sage leaves to a paper-towel-lined plate and season with salt and pepper; repeat with remaining sage leaves.
- Step 2
Remove the saucepan from the heat then stir in the honey and Dijon mustard until combined; set aside to cool.
- Step 3
Mix the lemon juice and shallot together in a large bowl. Slice the apples into ¼-inch wedges, toss with the shallot and lemon juice and season with ½ teaspoon salt. Add the Cheddar and parsley and toss to coat.
- Step 4
Once the sage-honey oil has cooled until just warm, pour into the bowl with the apples and Cheddar, toss well to coat. Gently fold in the lettuce. The Cheddar and apples will be pesky and fall to the bottom of the bowl, but scoop as much as you can to arrange them on top of the lettuce. Top with whole or crushed sage leaves and serve immediately.
Private Notes
Comments
Use plenty of sage. This recipe has quite a few steps, but excellent for a Sunday dinner, especially if you have a pot roast or a roasted chicken in the oven and have a bit of time to kill. Won’t taste like anything you have made since last Winter. Welcome to Autumn.
I like the idea of this, but I think it needs some tweaks. For one thing, when I added the honey mustard to the sage pan, even though it was off the heat for a couple of minutes, it was still too hot and the honey seized up like candy. I had to toss it and start over. Next time I would cut the apples to bitesized pieces, and use less lemon. I would also bump up the sage, as Mike in Indy suggests. I couldn't taste it. I added some chopped glazed pecans to the salad and think they were a good fit.
I used an air fryer (about 1min at 375) to crisp up the sage and then combined oil, mustard, shallot, lemon and apple cider vinegar to make the “lazy” version of this salad
A friend of mine fries sage leaves, crunches them up, and sprinkles them on popcorn with a little sugar and salt. So delicious.
Walnuts are a great addition and/or substitute for the cheese.
I like it, but instead of butter lettuce it actually cries for cornsalad (mâche, or Feldsalat in German), which is pretty much THE autumn lettuce in some European countries and would be the perfect match for this recipe. Unfortunately, it's super hard to find in the US, at least where I live. If you see it - buy it, it's so good!