This delicious Apple Salad by Jamie Oliver is a quick and easy dish packed with crispy caramelized pecans and fresh apples. Perfect for a light lunch or side dish, it’s full of vibrant flavors from mixed greens and a tangy orange dressing. You can easily swap ingredients to suit what’s available in your kitchen.
Ingredients Needed
- Olive oil
- 25g (about 2 tablespoons) butter
- 50g (about 1/4 cup) soft light brown sugar
- 100g (about 1 cup) pecans
- 2 red or green apples
- 2 chicory
- A couple of handfuls of mixed leaves (e.g., rocket and radicchio)
Dressing:
- 1 orange
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
How To Make Apple Salad
- Prepare the tray: Lightly rub a baking tray with some olive oil and set it aside.
- Make caramelized pecans: Place a large pan on low heat and add butter and sugar. Stir occasionally until the sugar dissolves and the mixture starts to darken about 2 minutes.
- Coat pecans: Stir in the pecans until they’re well coated in the caramel syrup. Be careful not to burn yourself. Once coated, spread the pecans in a single layer on the oiled tray and leave to cool until the caramel hardens.
- Make the dressing: Grate the orange zest into a large salad bowl. Squeeze in the juice and add Dijon mustard, white wine vinegar, and extra virgin olive oil. Whisk and adjust the balance by adding more oil if needed. Season with sea salt and black pepper.
- Prepare salad leaves and apples: Wash and spin dry all the salad leaves. Core, quarter, and finely slice the apples, then add them to the salad bowl with the leaves.
- Assemble the salad: Break the cooled pecans apart and add half to the bowl. Gently toss and dress everything with your hands.
- Serve: Transfer the salad to a platter or divide onto plates. Finish by crumbling over the rest of the caramel pecans.
Recipe Tips
- Use fresh apples: Crisp, juicy apples make all the difference in this salad. Choose a variety that holds its shape, like Granny Smith or Braeburn.
- Cool pecans completely: Let the caramelized pecans cool fully before breaking them apart to avoid them sticking together.
- Dress at the right time: Dress the salad just before serving to keep the leaves crisp and prevent wilting.
- Balance the dressing: Taste the dressing and adjust it with more oil or vinegar until it tastes just right—sharp and smooth.
- Prep leaves carefully: Wash and dry the salad leaves thoroughly to ensure the dressing sticks well. Use a salad spinner or tea towel for the best results.
How To Store Leftovers?
Let the leftover Apple Salad cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (137g)
- Calories: 428
- Total Fat: 34g
- Saturated Fat: 6g
- Total Carbohydrate: 23.2g
- Sugars: 21.6g
- Protein: 3.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Brussels Sprout Salad
- Jamie Oliver Indian Salad
- Jamie Oliver Balsamic Salad Dressing
- Jamie Oliver Lemon Salad Dressing
Jamie Oliver Apple Salad
Description
This delicious Apple Salad by Jamie Oliver is a quick and easy dish packed with crispy caramelized pecans and fresh apples. Perfect for a light lunch or side dish, it’s full of vibrant flavors from mixed greens and a tangy orange dressing. You can easily swap ingredients to suit what’s available in your kitchen.
Ingredients
Dressing:
Instructions
- Prepare the tray: Lightly rub a baking tray with some olive oil and set it aside.
- Make caramelized pecans: Place a large pan on low heat and add butter and sugar. Stir occasionally until the sugar dissolves and the mixture starts to darken about 2 minutes.
- Coat pecans: Stir in the pecans until they’re well coated in the caramel syrup. Be careful not to burn yourself. Once coated, spread the pecans in a single layer on the oiled tray and leave to cool until the caramel hardens.
- Make the dressing: Grate the orange zest into a large salad bowl. Squeeze in the juice and add Dijon mustard, white wine vinegar, and extra virgin olive oil. Whisk and adjust the balance by adding more oil if needed. Season with sea salt and black pepper.
- Prepare salad leaves and apples: Wash and spin dry all the salad leaves. Core, quarter, and finely slice the apples, then add them to the salad bowl with the leaves.
- Assemble the salad: Break the cooled pecans apart and add half to the bowl. Gently toss and dress everything with your hands.
- Serve: Transfer the salad to a platter or divide onto plates. Finish by crumbling over the rest of the caramel pecans.
Notes
- Use fresh apples: Crisp, juicy apples make all the difference in this salad. Choose a variety that holds its shape, like Granny Smith or Braeburn.7
- Cool pecans completely: Let the caramelized pecans cool fully before breaking them apart to avoid them sticking together.
- Dress at the right time: Dress the salad just before serving to keep the leaves crisp and prevent wilting.
- Balance the dressing: Taste the dressing and adjust it with more oil or vinegar until it tastes just right—sharp and smooth.
Jamie Oliver Apple Salad