THE ORIGINAL ‘RECEIPT’

APPLE SALAD (FOR COLD ROAST PORK OR GOOSE).

How to Buy.  –  Hard green russets are the most suited for this purpose. How to Prepare.  –  Pare and slice the apples as thin as possible, and treat sufficient shallots to flavour in the same way;  put them together in a dish, with a few very tender sage leaves well bruised, pepper with cayenne, and moisten them thoroughly with oil and lemon juice.

~ Handbook of Domestic Cookery. London and Glasgow: William Collins, Sons, & Company, Limited, 1882.

THE UPDATED RECIPE

• 4 Russet apples
• 1 or 2 shallots
• 6 to 8 fresh, tender sage leaves
• 2 Tb. olive oil
• 2 Tb. lemon juice
• dash of cayenne pepper.

Combine the oil, lemon juice and cayenne pepper, and blend well.

Bruise the sage leaves, and add them to the dressing.

Peel, core, and very thinly slice the apples;  cover them immediately with the dressing to prevent them from darkening.

Clean and finely slice the shallots, and add them to the apples.  

Gently but thoroughly mix all the ingredients, and put them into a serving dish;  serve immediately.

Yield:  approximately 4 servings.

Note:  This recipe may be readily halved or doubled, depending on the number of servings required.

The ingredients for Russet Apple Salad are available in the Autumn;  the distinctive blend of flavours, and the crisp texture of the Russets make this salad a fresh and tangy accompaniment for cold pork or poultry. It’s lovely with Baked Pork Tenderloin.

A note from Patricia: I had never had a Russet apple before, and became apprehensive at the grocery store when I found them. It’s not a pretty apple to look at, and the skin is rough and thick and greenish-brown, but I was eager to try this Russet Apple Salad so that I could pair it with the Baked Pork Tenderloin recipe. I was happy to discover that it’s a pretty special type of apple once peeled – tart and sweet and tangy. And apparently it’s one of the oldest apple varieties in Ontario, which is kind of cool. The salad was delightfully zesty and refreshing – and was perfect with the pork. I’ll be making it again and again!