As many of you know, I’m the executive chef for a liberal arts university here in Alabama, and we do a fare share of catered events each year, so I have a lot of “trade tricks” that make my life easier on a daily basis when I’m balancing a full day of meals for our students (about 1500 covers a day) and a few catered events tossed into the mix. At the university, our signature salad has become a mixture of spring mix lettuces with fresh fruit (usually fresh segmented oranges and strawberries) some toasted pecans, a sprinkle of bleu cheese crumbles and apple vinaigrette. Lately I’ve been getting a lot of requests to share the recipe for apple vinaigrette and while I’ve always been the type to gladly share all of my recipes with my customers, deciding to share this one took some thought. Not because it’s some special recipe of secret ingredients, but because it’s NOT some special recipe! It’s just something I whipped up in the food processor one day and now it is the most requested dressing for salads. It’s so simple, I’m ashamed to put it in print, but it’s quite tasty so give it a try. You won’t be disappointed by the flavor, or the ease in putting it together.
- 2 cloves garlic, peeled
- 1 tsp white pepper
- 1 tsp sea salt
- 1 can (soup can size) natural applesauce
- 1/2 cup white balsamic vinegar
- 3/4 cup olive oil
Toss the garlic into a food processor and run until almost a paste. Add the applesauce, salt and pepper and pulse to combine. With the motor running, add the vinegar, then add the olive oil in a thin stream through the top. Once all the oil is added, let the machine run for another full minute. Pour into a bottle and store in the fridge, using as needed.
This vinaigrette will have a thick consistency, but it’s great tossed into salad greens, and it will keep for a week under refrigeration.