A somewhat unusual warm salad pairing browned apples and honey, both locally plentiful in Quebec. This comes from Julian Armstrong’s A Taste of Quebec and is attributed to Chef Claude Lépine’s restaurant, La Rabastalière in Saint-Bruno.
For the salad:
-1 medium head Boston lettuce
-a few leaves of red chicory or red leaf lettuce
-2 large endives, cored and separated into leaves
-4 apples (he suggests Melba, Spartan or MacIntosh)
-1/4 cup liquid honey
-Cider Vinegar Dressing (see below)
- Tear the Boston lettuce and chicory or red leaf into bite-size pieces.
- Separate the leaves of the endives.
- Wash and dry the salad greens and place in a salad bowl.
- Peel and core the apples, then slice them into 4 equal rings.
- Arrange the apples in a baking pan or sheet, and brush them with the honey.
- Place under a pre-heated broiler and broil them, turning once, until they are lightly browned.
- Arrange the endive leaves pointing outwards on 4 salad plates. Pour the dressing (see below) over the salad greens, toss them, and arrange them in the center of the plates.
- Top the plates with the hot apple slices, and serve.
For the Cider Vinegar Dressing
(about 1/3 cup):
-1 Tablespoon cider vinegar
-1 Tablespoon apple cider
-1 teaspoon chopped shallots
-Salt and freshly ground pepper
-1/4 cup extra virgin olive oil
- In a bowl, combine the cider vinegar, apple cider and shallots. Season with salt and pepper to taste.
- Whisk in the olive oil, and pour the dressing into a jar with a tight lid. Refrigerate the dressing if you are making it ahead.
- Return the dressing to room temperature and shake it well before serving.
- The dressing may be refrigerated, covered, for up to 2 weeks.