A light, refreshing (green) appetizer is all you need to welcome the first celebratory day of spring. This salad is a good way start St. Patrick’s Day with something a little clean to even out the all those heavy eats you’ll have later. Slightly tart from thinly sliced apple, a bit sweet from honey, and fresh and creamy from olive oil and Parmesan, this dish is festive and delicious.
1 to 2 servings
- 1 Granny Smith apple
- 1/4 cup shaved or thinly sliced Parmesan
- Good quality extra virgin olive oil
- Honey
- Fleur de Sel (or sea salt)
- Microgreens (or fresh herbs)
Slice apple into quarters, then using a hand-held mandolin, shave it into thin slices. Layer the slices flat on a platter similar to other carpaccio dishes. Evenly top with the Parmesan slices. Drizzle the olive oil and honey to taste. Finish with a heavy sprinkle of salt and microgreens over the top. *Toasted nuts would also work beautifully.
Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.
Reginelli Recommends Passimento Bianco
Passimento is an enticing Italian white full of citrus fruits, honey, almond, and apricots. It’s well balanced with bright acidity and a long creamy, dreamy finish that begs for food. Pair it with your favorite primavera dishes like Green Apple Carpaccio. Serve chilled. $17.99
