Mache Salad with Apple, Dried Cherries and a Shallot Vinaigrette

When the heat's on in the desert, we tend to eat lighter at least for a while. Knowing we're heading for cooler climates and comfort food helps in that respect, never mind the incentive to drop a couple of pounds before vacation begins just so we can have the fun of gaining it all back.

Last night's dinner was a light and flavorful salad made of mache lettuce, slices of Granny Smith apple, tart dried cherries and toasted walnuts all drizzled with a creamy shallot vinaigrette.

Mache lettuce, also known as lamb's lettuce, is a sweet nutty mild flavored green that's gaining in popularity in these parts; however, the salad would also be wonderful made with mixed greens particularly frisee which also has a nutty although slightly peppery flavor.

The salad would stand quite nicely on its own at least in another household where there isn't a resident carnivore with very strong opinions. I chose to add some pork tenderloin medallions to the mix. Coated in honey mustard then dipped into seasoned crumbs and fried briefly, it was a perfect marriage. After all, what goes better with pork than apples?

By the way, if you decide to call the salad dinner without the pork, add a little chevre' or even some mild feta to up the satiety value.  It'll keep you out of the ice cream for at least another hour.

Mache Salad with Apple, Dried Cherries & Toasted Walnuts (adapted from Epicurious)

Shallot Vinaigrette:

6 tablespoons olive oil

1/4 cup apple cider vinegar

1/4 cup minced shallot

2 tablespoons honey

Salt and pepper to taste

Combine ingredients in a blender and pulse until well mixed. Taste for seasoning and add salt and pepper as required. Set aside.

 Salad:

1 package Mache lettuce, washed and dried

1/2 cup dried tart cherries

1 medium Granny Smith, cored and thinly sliced

1/2 cup walnut halves, toasted

Plate Mache lettuce and arrange apple slices on top. Sprinkle with cherries and walnuts. Drizzle with shallot vinaigrette. (Serves 4 as appetizer or 2 for dinner)

Honey Pork Tenderloin (optional)

1 small pork tenderloin, trimmed of fat and silver skin

1/4 cup honey mustard

Seasoned dry breadcrumbs

3 tablespoons vegetable oil

Slice trimmed pork tenderloin into half inch pieces and pound between sheets of plastic wrap to a quarter inch thickness. Coat with honey mustard then dredge in dried crumbs, being sure to pat both sides of tenderloin to be sure crumbs adhere. Heat vegetable oil in a heavy pan over medium heat. Cook tenderloin for 3 to 4 minutes, flipping half way through cooking period. Drain on paper towels. Serve on top of salad. Download Mache Salad with Apple, Dried Cherries a Shallot Vinaigrette

A year ago - Great Northern Bean Salad with Country Style Ribs

 

 

Comments

[Mary]

What a lovely and refreshing salad. I love the colors as well as the flavors you have at play here. I hope you have a great day. Blessings...Mary

[June]

Thanks Mary. Now I'm looking forward to trying the asparagus salad you posted today!

[Lea]

Lovely looking salad!

[June]

Thank you my friend. It satisfied both the meat loving Big Guy and me too; however it could be the "limited" calories have made me exceptionally hungry today. Am thinking about bread pudding. LOL

[Mary from Apron Strings & Wedding Rings]

Mornin' June! Just going to sleep after working all night, and I'm HUNGRY! Could go for this salad right now with all the fixings! - Mary L.

[June]

Mary - I think I'd be more inclined to have bacon, eggs, hash browns and rye toast, extra crisp! Ha!