Warm Chestnut and Apple Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés. Ingredients:
6 cups (packed) arugula |
6 cups (packed) coarsely torn curly endive |
3 tablespoons extra-virgin olive oil, divided |
1 1/2 medium granny smith apples, peeled, cored, cut into 1/2-inch dice |
3/4 cup thinly sliced shallots |
1 1/2 cups steamed chestnuts (from two 7.25-ounce jars), coarsely chopped |
3 tablespoons red wine vinegar |
41/2 tablespoons walnut oil |
Directions:
1. Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.)
2. Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; sauté 5 minutes. Add chestnuts; sauté 1 minute. Stir in vinegar, scraping up any browned bits. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Pour chestnut mixture over arugula mixture; toss. Divide salad among 8 plates.
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