Apple Salad Hudson Valley
A composed apple salad dressed with a horseradish-infused cream, a splash of applejack and a garnish of toasted walnuts.
3 pounds apples (Yellow Delicious and McIntosh)
Juice of 2 lemons
6 tablespoons granulated sugar
2 to 3 ounces prepared horseradish
1 1/2 to 2 cups heavy cream
12 ounces(3 cups) walnuts, chopped and toasted
Dash of applejack (if not available, substitute whiskey)
- Cut apples in quarters, remove core (do not peel) and slice paper thin. Sprinkle with lemon juice and arrange in a shingled fashion into a round casserole or quiche dish.
- Combine sugar, horseradish and heavy cream; pour over apples. Marinate for 30 minutes.
- Sprinkle with applejack and garnish with toasted walnuts.
Makes 12 servings.
Recipe provided courtesy of the Horseradish.org.