When I was in Charleston, SC for work a few weeks back, I had an opportunity to try an apple salad from restaurant called Extra Virgin-Oven (EVO).  It was delicious.  I love the taste (sweet, crunchy, salty, and sour) very much.  For post thanksgiving (nov 21) dinner at the youth/college/young adult fellowship at Uncle Mike and Auntie Jenny’s house, I decided to make an apple salad.   We did not have enough vegetable dishes during the meal so I volunteer to make something healthy, pleasing to the eyes, and delicious.  What I did not know was that one person in the youth was allergic (minor) to apples.

This apple salad has a lot of components with a complex taste.  Everyone at the party enjoy a refreshing salad.  The dish contain artisan lettuces, green apples, crispy bacon, candied walnuts, pickled red onion, corn, parmigano-reggiano (parmesan cheese), black pepper, and buttermilk ranch dressing.  The crispy bacon, pickled red onion, and candied walnut was homemade.  I hope you enjoy the recipe as much as I did.  If you can put the corn in a wood-fired oven, it adds an extra punch to the dish.

Picked Red Onion
– 1ea Red Onion (thin sliced)
– Buttermlk Ranch Dressing
– 1/2 cup of apple cider vinegar
– 1 tablespoon sugar
– 1.5 tsp kosher salt

1. Slice the red onion very thin
2. Whisk apple cider vinegar, sugar, and salt together with 1 cup of water in a small bowl until the salt and sugar dissolves.
3. Place onion in a jar or vacuum seal bag. Pour the vinegar mixture over the onion.
4. Let the mixture sit at room temperature for 1 hour, and then cover and chilled. Can be made 2 weeks ahead. Drain onions before uses.

Candied Walnuts
– 1 cup Walnut Halves
– 1 Tbsp butter
– 1/4 cup white granulated sugar

1. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar, and 1 tbsp butter.
2. Heat over medium heat for 5 minutes, stiring frequently so your mixture does not burn.
3. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated evenly.
4. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.
5. Once the coating hardens (5-7 minutes), you can transfer them to your salad.


– 16oz. Artisan Lettuces (Whole Food Pre-washed Mix)
– 6 strips Hickory Bacon
– 1 can Corn (prefer fresh corn on cob)
– 1 Block of Parmigano-Reggiano (whole food)
– ground black pepper

1. Put the artisan salad in a mixing bowl. Pour a small amount of dressing. Cover and shake.
2. Add the rest of the components except for pepper and cheese.
3. Hand toss the salad to integrate the components into the greens.
4. Add pepper and cheese.
5. Lightly toss the salad again. Add more cheese and enjoy!