Jeremy Liebman
The dressing will help keep the apples from discoloring, even if they sit out for a while.
Recipe information
Yield
8 Servings
Ingredients
½
cup yellow and/or brown mustard seeds
2
tablespoons honey
¾
cup plus 2 tablespoons apple cider vinegar
1
tablespoon kosher salt, plus more
2
large apples (such as Pink Lady or Gala), cored, very thinly sliced
¼
cup parsley leaves with tender stems
2
tablespoons chopped fresh chives
2
tablespoons olive oil
Freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Toast mustard seeds in a small saucepan over medium heat until they begin to pop, about 2 minutes. Add honey, ¾ cup vinegar, and 1 Tbsp. salt. Bring to a simmer, swirling pan occasionally, and cook until liquid is almost completely evaporated, about 5 minutes. Let cool.
Step 2
Toss apples in a small bowl with parsley, chives, oil, 2 Tbsp. seasoned mustard seeds, and remaining 2 Tbsp. vinegar; season with salt and pepper. Serve apple salad with extra mustard seeds alongside.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 6 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 10 Protein (g) 2 Sodium (mg) 720