{"id":1453,"date":"2017-08-11T02:51:09","date_gmt":"2017-08-11T02:51:09","guid":{"rendered":"http:\/\/immakulate.com\/?p=1453"},"modified":"2020-08-05T15:52:27","modified_gmt":"2020-08-05T15:52:27","slug":"apple-salad-evo-remake","status":"publish","type":"post","link":"https:\/\/immakulate.com\/main\/apple-salad-evo-remake\/","title":{"rendered":"Apple Salad (EVO Remake)"},"content":{"rendered":"<p>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). \u00a0It was delicious. \u00a0I love the taste (sweet, crunchy, salty, and sour) very much. \u00a0For post thanksgiving (nov 21) dinner at the youth\/college\/young adult fellowship at Uncle Mike and Auntie Jenny\u2019s house, I decided to make an apple salad. \u00a0 We did not have enough vegetable dishes during the meal so I volunteer to make something healthy, pleasing to the eyes, and delicious. \u00a0What I did not know was that one person in the youth was allergic (minor) to apples.<span id=\"more-4859\"><\/span><\/p>\n<p>This apple salad has a lot of components with a complex taste. \u00a0Everyone at the party enjoy a refreshing salad. \u00a0The dish contain artisan lettuces, green apples, crispy bacon, candied walnuts, pickled red onion, corn, parmigano-reggiano (parmesan cheese), black pepper, and buttermilk ranch dressing. \u00a0The crispy bacon, pickled red onion, and candied walnut was homemade. \u00a0I hope you enjoy the recipe as much as I did. \u00a0If you can put the corn in a wood-fired oven, it adds an extra punch to the dish.<\/p>\n<p>Picked Red Onion<br \/>\n\u2013 1ea Red Onion (thin sliced)<br \/>\n\u2013 Buttermlk Ranch Dressing<br \/>\n\u2013 1\/2 cup of apple cider vinegar<br \/>\n\u2013 1 tablespoon sugar<br \/>\n\u2013 1.5 tsp kosher salt<\/p>\n<p>1. Slice the red onion very thin<br \/>\n2. Whisk apple cider vinegar, sugar, and salt together with 1 cup of water in a small bowl until the salt and sugar dissolves.<br \/>\n3. Place onion in a jar or vacuum seal bag. Pour the vinegar mixture over the onion.<br \/>\n4. 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.<\/p>\n<p>Candied Walnuts<br \/>\n\u2013 1 cup Walnut Halves<br \/>\n\u2013 1 Tbsp butter<br \/>\n\u2013 1\/4 cup white granulated sugar<\/p>\n<p>1. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1\/4 cup granulated sugar, and 1 tbsp butter.<br \/>\n2. Heat over medium heat for 5 minutes, stiring frequently so your mixture does not burn.<br \/>\n3. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated evenly.<br \/>\n4. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.<br \/>\n5. Once the coating hardens (5-7 minutes), you can transfer them to your salad.<\/p>\n<p>Ingredients:<\/p>\n<p>\u2013 16oz. Artisan Lettuces (Whole Food Pre-washed Mix)<br \/>\n\u2013 6 strips Hickory Bacon<br \/>\n\u2013 1 can Corn (prefer fresh corn on cob)<br \/>\n\u2013 1 Block of Parmigano-Reggiano (whole food)<br \/>\n\u2013 ground black pepper<\/p>\n<p>Instructions:<br \/>\n1. Put the artisan salad in a mixing bowl. Pour a small amount of dressing. Cover and shake.<br \/>\n2. Add the rest of the components except for pepper and cheese.<br \/>\n3. Hand toss the salad to integrate the components into the greens.<br \/>\n4. Add pepper and cheese.<br \/>\n5. Lightly toss the salad again. Add more cheese and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p> [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts\/1453"}],"collection":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/comments?post=1453"}],"version-history":[{"count":1,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts\/1453\/revisions"}],"predecessor-version":[{"id":1455,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts\/1453\/revisions\/1455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/media\/1454"}],"wp:attachment":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/media?parent=1453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/categories?post=1453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/tags?post=1453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}