Virginia is for lovers, and right now, butternut squash, acorn squash and apples. Lots and lots of apples, so I used them in the salad we had with the Cioppino. I blanched some haricot vert and then made an apple cider vinaigrette and topped the whole thing off with a parmesan tuile. The tuile requires some babysitting, but is actually quite easy once you get your method down, and they are like the crack cocaine of salad topping, so go’head, heat the oven to 350 and try em.
It’s best if you have a silpat, but parchment paper works well too. Take a ring mold or biscuit cutter on a silpat or piece of parchment on a sheet tray and cover the surface inside the ring with finely grated parmesan cheese until it’s just covered, but not too thickly. The trick is to have enough around the edge so the edge isn’t too fragile, and to avoid bald spots, but all the while keeping it from being too thick anywhere so that they cook evenly.
Then lay another 5 or so out on the sheet pan, each time carefully lifting the mold straight up, and then gently place the pan in the oven. After 5 minutes rotate then pan so that they cook more evenly. They will start to bubble up and turn golden, but leave them in and alone until they start to brown slightly. That is the difference between them being a little chewy or crispy. And nutty flavor and crispy crunch is what we’re after. Once they’re there just pull the tray out of the oven and allow the tuiles to cool on the tray. Once they cool and firm up you can remove to another tray or tupperware and start another batch. yuuummm.
Greens with Apples and Haricot Vert
Yield: 8 servings
Prep Time: 20-40 minutes
Total Time: 20-40 minutes
5 cups of salad greens
1 lb haricot vert, blanched
1 apple, julienned
8 parmesan tuiles
1/4 cup apple cider vinegar
1/3 cup olive oil
2 Tbsp apple or maple syrup
salt to taste
- whisk vinegar and syrup together
- slowly whisk in olive oil and add salt
- julienne apple and toss with vinaigrette
- when ready to serve, toss greens with vinaigrette and plate
- toss apples and beans together and plate on top and next to the greens
- drizzle with a little more vinaigrette and top each with a parm tuile