3 each peeled, cored and sliced Granny Smith and Fuji apples
Juice of 1 lemon
1/3 cup of sugar
2 cups of rolled oats
4 ounces of soft unsalted butter
1 cup of light brown sugar
1/4 cup of flour
1 bunch of roughly cut fresh kale
1/2 each sliced Granny Smith and Fuji apple
1/2 thinly sliced bulb of fennel
2 stalks of thinly sliced celery
1/3 cup of pistachios
1/2 cup of dried cherries
2 tablespoons of mayonnaise
1 teaspoon of sugar
2 tablespoons of red wine vinegar
3 tablespoons of extra virgin olive oil
Parmesan cheese for garnish
Kosher salt and fresh cracked pepper for garnish
Preheat the oven to 375°
In a large bowl toss the apples, lemon and sugar until combined, and add it to a casserole dish.
In a separate large bowl add the oats, brown sugar and flour, and cut in the butter using a pastry knife until is the size of a pea.
Add the oats mixture to the top of the apples and completely cover.
Bake in the oven for 45 minutes. Serve hot.
In a small bowl whisk together the mayonnaise, sugar, red wine vinegar and olive oil and set aside.
In a large bowl toss together the kale, apples, fennel, celery, pistachios and cherries and season with salt and pepper. Add a few tablespoons of the vinaigrette and toss together. Finish with Parmesan cheese.
Apple Crisp Serves 6 to 8
Apple Salad Serves 2
Download recipe PDF | Recipe created by Chef Billy Parisi