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Apple and Field Greens Stack

January 15, 2010

~ Katy ~

 

Here is another stack worth making again! The delicate flavors of each ingredient made for a subtly sweet, light yet rich salad course. The dressing is particularly good. This is from the Stacks cookbook. It’s a smaller stack, which was perfect for a dinner party. You don’t want your courses to be too big when you’re having many of them.

 

This stack can also be a light entrée when layered with diced grilled chicken or turkey. You can also substitute grilled pears, peaches or nectarines. When using pears, try almonds instead of walnuts. For peaches, use macadamia nuts.

 

Other Stacks you might enjoy:

Shrimp Cake Stacks       Radicchio-Nectarine Stack

Swordfish-Rosemary Polenta Stacks

Mango, Poundcake & Mascarpone Stack

 

 

 

Apple and Field Green Salad Stacks

Yield: 6 servings

 

Planning Ahead

Prepare the dressing the day before, cover, and chill.

Grill the apple slices early in the day; cover.

Toast the walnuts the day before.

Assemble the salad 1 to 2 hours before serving and chill.

3 Golden Delicious apples, 3 inches in diameter, sliced ¼ inch thick (12 slices) and seeded

3 tablespoons butter, melted

3 tablespoons superfine sugar

12 slices herbed goat cheese, ¼ inch thick

½ cup toasted and chopped walnuts (directions follow)

3 cups mixed baby field greens or young mixed lettuces

1 ½ cups Grilled Apple, Fig and Balsamic Vinegar Dressing (recipe follows)

Advance Preparation

To prepare the apples, brush the apple slices with melted butter and dust one side with sugar. Grill the apples on both sides until golden and soft, about 5 minutes, or brown them under the broiler or on a stove top grill.

Assembly

Spray 6 stack cylinders (or soup cans) with vegetable spray and place them on a sheet pan. Layer in the following order: 1 grilled apple slice, 1 slice goat cheese crumbled in an even layer, ½ tablespoon walnuts, ¼ cup field greens or baby lettuces. Repeat the layers, ending with the greens. Press down gently but firmly and chill until serving time, at least 1 hour.

To serve, slide spatula under each stack cylinder and transfer to a serving plate. Unmold, spoon dressing around the base, drizzle a small amount of dressing over the top of the stack, and serve.

To toast walnuts, place 2 cups in a small, shallow baking pan and spread in an even layer. Bake in a 350 degree oven for about 8 minutes, or until the nuts are golden brown. Remove and cool. Can be frozen in resealable plastic bags.

Grilled Apple, Fig

 

and Balsamic Vinegar Dressing

Yeild: 1 ½ cups

2 tablespoons honey mustard

1 apple, peeled, seeded, sliced, and grilled or baked until tender

¼ cup fig-balsamic vinegar (I used ¼ cup balsamic mixed with 1 tablespoon fig jam)

¾ cup canola oil

1 tablespoon walnut oil

Place the mustard, grilled apple, and vinegar in a food processor and blend until smooth. Slowly add the oils and blend until thickened. Chill.

20 Comments leave one →
  1. January 15, 2010 10:22 am

    how can a salad make my mouth water at dawn??? but it has…

    hey, if any of you gals are readers, i started something new where you cook from the books, called food for thought. check out my sidebar here and see if its something you might want to do, you are so creative in the kitchen and with your camera’s love to SEE what you are reading!

    • January 16, 2010 5:36 pm

      You have a beautiful website with a uniquely creative idea. I haven’t tried this, but I do love to read. Certainly something to think about…

  2. January 15, 2010 6:15 pm

    Looks lovely…and delicious!

  3. January 15, 2010 11:53 pm

    This salad looks very elegant! Loved how assembled the apples and greens.

  4. January 16, 2010 12:34 am

    wow what a stack! have to say, the dressing sounds heavenly! As always super crisp , vivid photo.

  5. Pat permalink
    January 16, 2010 12:43 am

    This looks just delicious, Katy!
    Another wonderful creation from your famous dinner parties!

  6. January 16, 2010 10:23 am

    What a pretty presentation. What a terrific salad course for a dinner party!

  7. January 16, 2010 11:48 am

    Presentation is half of the fun when we eat, and this salad is a perfect example. Lovely presentation, and you are right, an elegant start to a dinner party.

  8. emma permalink
    January 16, 2010 1:07 pm

    yyyummm

  9. January 16, 2010 5:35 pm

    Thanks for all of the great reviews! That Stacks cookbook has been an inspiration. When you start with stacking food, it’s much easier than it looks. I encourage you all to give it a try if you haven’t already.

  10. January 17, 2010 10:05 am

    Love your stacks, and this one is no exception! Stunning pic.

  11. January 17, 2010 10:10 am

    Wow!!! What a photo and a great recipe too…. great post!

  12. January 19, 2010 9:44 am

    Love the photo and the recipe. An awesome addition to any dinner party:)

  13. January 19, 2010 10:38 am

    This looks great. Is it difficult to eat without making a mess?

    • January 19, 2010 10:51 am

      Just cut it with a knife. Unlike the taller stacks, this one doesn’t have the tendency to fall when you cut into it. The most difficult thing to do is to get your guests to cut into it and start eating. They’re always gawking at its beauty and not wanting to ruin the art of it all. Sometimes you have to plan the next course about 5 minutes later for the admiration of the stacked goods. Once someone tastes it, though, all gawking is over, and they dig right in.

  14. January 25, 2010 9:35 am

    How did I mis this? Gorgeouos- have never done “stacks” and now I see how they are so popular. This is certainly a pretty taste-treat.

  15. February 8, 2010 5:35 pm

    I love stacks of any kind of food!

  16. Summer permalink
    August 10, 2010 4:53 pm

    This was a beautiful side dish at a dinner party I had recently, so thank you for the great idea. It was a hit and tasted great too!

    • foododelmundo permalink
      August 10, 2010 8:51 pm

      And thank YOU for letting us know. I’ll forward along to Katy.
      ~Mary

    • Katy permalink
      August 11, 2010 7:53 am

      So glad you tried and enjoyed it!

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