Ingredients
1 red apple
3 Tbsp. olive oil
2 tsp. minced shallots
2 tsp. sugar
1/4 c. lemon juice
2 tsp. Dijon mustard
1/2 c. vegetable oil
1 1/2 tsp. salt
1 tsp. lemon zest
1/2 tsp. thyme
pinch of cayenne pepper
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Cut apple in half and core. Chop 1/2; reserve other 1/2 for garnish. In small skillet over medium-low heat, heat olive oil and add chopped apple. Cook 1 minute, then add shallots and sugar. Continue cooking until apple is tender, 1 minute. Add lemon juice and remove from heat. Cool, then puree in blender until smooth. Pour pureed mixture into bowl. Add the Dijon then slowly whisk in the oil. Add the 1 teaspoon lemon zest, 1/2 teaspoon thyme and season with 1 1/2 teaspoons salt and pinch of cayenne pepper. Stir in the water. Cut the remaining 1/2 apple into 1/4-inch dices. Toss with dressing; refrigerate.
RecipeNLG
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins