Name: Shaved Apple and Peanut Salad Recipe
Total time: 25 min
Yield: Serves 4 to 6
Ingredients: 1 cup raw peanuts; 2 teaspoons toasted sesame oil; Kosher salt; 2 small limes; 4 small, tart apples (such as Melrose, Mutsu or Pink Lady), cored and quartered; 2 tablespoons Chinese black vinegar, sherry vinegar or red wine vinegar; 1 cup loosely packed cilantro leaves, plus more for serving; 3 ounces Parmigiano Reggiano

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By Ben Mims

Oct. 19, 2019

This salad is meant to be a showcase for apples, so get really good, sweet-tart varieties from the farmers market or your local grocery store. I love Melrose the most, and Mutsu (also called Crispin) second, but Pink Lady is also very good here. Even good ol’ Granny Smith would taste great in the preparation. Roasted, sesame-scented peanuts bring added crunch.

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1 cup raw peanuts

2 teaspoons toasted sesame oil

Kosher salt

2 small limes

4 small, tart apples (such as Melrose, Mutsu or Pink Lady), cored and quartered

2 tablespoons Chinese black vinegar, sherry vinegar or red wine vinegar

1 cup loosely packed cilantro leaves, plus more for serving

3 ounces Parmigiano Reggiano

Heat the oven to 350 degrees. Spread the peanuts on a large rimmed baking sheet and bake, stirring once halfway through, until golden brown, about 10 minutes. Transfer the nuts to a cutting board and roughly chop while hot. Scrape the peanuts into a small bowl, toss with the sesame oil and season with salt.

Using a microplane zester, remove the zest from one lime and reserve. Juice the two limes and pour the juice in a large bowl. Using a mandoline or sharp knife, very thinly slice the apples, transferring them to the bowl of lime juice as you work. Pour over the black vinegar and add the cilantro leaves, then toss to combine, separating any apple slices that may stick together to ensure every piece is coated in the dressing.

Transfer the apple salad to a large serving platter (or divide among serving plates), spreading it out in an even layer. Season lightly with salt, then sprinkle over the chopped peanuts and reserved lime zest. Using the mandoline or a vegetable peeler, shave large sheets of Parmigiano-Reggiano over the apples. Garnish with more cilantro leaves if you like and serve.

Ben Mims

Ben Mims is a former cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.