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Local Food Matters

  • RECIPES
    • LOWELL’S
    • HANDLINE
    • FERN BAR
  • COLLABORATIONS
    • COLLABORATION.

      Eli Colvin’s One Man Revolution

      October 29, 2018

      COLLABORATION.

      We Made A Map!

      July 25, 2018

      COLLABORATION.

      A Winemaker’s Thoughts on the Fire : A Bond…

      March 31, 2018

      COLLABORATION.

      Cut Flower Seed Saving with Full Bloom Flower Farm

      November 28, 2017

      COLLABORATION.

      Fall at Full Bloom Flower Farm

      October 24, 2017

  • TWO BELLY ACRES
    • TWO BELLY ACRES

      Late Summer Harvest at Two Belly Acres

      September 22, 2016

      TWO BELLY ACRES

      Springtime at Two Belly Acres

      June 17, 2016

      TWO BELLY ACRES

      End of the Year Kiwi Harvest and Preserves

      January 10, 2016

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      November 23, 2015

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      November 2, 2015

  • WEST SONOMA COUNTY FIELD GUIDE
  • ABOUT OUR RESTAURANTS
    • LOWELL’S
    • HANDLINE
    • FERN BAR
  • CONTACT US
LOWELL'S.RECIPES.

Fall Apple Vinaigrette and the Seasonal Mixed Lettuce Salad

by Joe Zobel December 21, 2017
written by Joe Zobel December 21, 2017

Apple Vinaigrette:

One of our trademark salads at Lowell’s is the Mixed Lettuces. We highlight the fresh, tender greens that we grow at Two Belly Acres and show the versatility of the greens throughout the changing of the seasons. In the spring we make a creamy green goddess dressing with crème fraîche and herbs. In summer, a light and acidic peach vinaigrette. And for our winter salad we showcase a Meyer lemon based citronette, served with persimmons or citrus segments. During the early fall we are lucky to have a plethora of fresh, local apples. Our Apple Vinaigrette is a fresh and tangy dressing that makes use of the bounty of fall apples in Sonoma County. This versatile and vegan vinaigrette can be paired with fresh farm lettuce, smoked fish, and grains. We like to use Gravenstein apples at the restaurant, but any crisp apple with a balanced sweet to tart flavor will do.

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Ingredients:

2 large apples, peeled, cored and roughly diced
1 T Dijon mustard
¼ cup raw apple cider vinegar
1 cup canola, grapeseed or other neutral salad oil
Salt to taste
Water as needed

Yields roughly 1 qt vinaigrette

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Method:

Combine all ingredients except the oil in a high quality blender (such as a Vitamix). Blend well and slowly stream in the oil on the medium high setting using water to thin as necessary. If the emulsion breaks, you can remove the contents of the blender, add another tablespoon of mustard and re-emulsify. Season with salt and/or more vinegar to your liking. Will hold for 1 week in the refrigerator.

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Fall Mixed Lettuce Salad:

Dress the lettuces with the vinaigrette. Add fresh sliced apples, radish and finish with toasted almond and shaved pecorino romano.

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AppleFallLowell'sMixed LettucesRecipeVinaigrette
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