Apple Duck Salad

Apple duck salad

Create a layered masterpiece with Bibb lettuce, apple salad, warm duck and tomato and parsley oil. Perfect for a refreshing summer lunch.

Ingredients

  • 1

    1/2 Granny Smith Apple, cored, julienne

  • 2

    1/2 (about 6 oz.) Celery Root (celeriac), peeled, julienne

  • 3

    4 Tbsp. Walnuts, chopped

  • 4

    1 tsp. Basil, chopped

  • 5

    1 tsp. Parsley, chopped

  • 6

    4 Tbsp. Mayonnaise

  • 7

    2 Tbsp. Lemon Juice

  • 8

    Salt & Pepper to taste

  • 10

    6 Sun-dried Tomatoes

  • 11

    3 oz. (6 Tbsp.) Oil

  • 12

    1/2 bunch Parsley, blanched

  • 13

    3 oz. (6 Tbsp.) Olive Oil

  • 14

    18 leaves Bibb Lettuce

Garnish:

  • 1

    Cherry Tomatoes, quartered

  • 2

    Parsley

  • 3

    Walnuts

Directions

  • 1

    Combine apples, celery root, chopped walnuts and basil.

  • 2

    Combine mayonnaise, lemon juice, salt and pepper. Adjust seasoning to taste. Add apple mixture; toss to coat.

  • 3

    Remove skin from roast half ducks. Shred meat and heat in microwave or oven until warm.

  • 4

    Purée sun-dried tomatoes with 3 ounces of oil. Put in squeeze bottle or bowl.

  • 5

    Purée 1/2 bunch blanched parsley in 3 ounces of olive oil. Put in separate squeeze bottle or bowl.

  • 6

    Assemble salad by placing 3 Bibb lettuce leaves on plate. Mound apple salad in lettuce. Top with warm duck meat. Dress plate with sun-dried tomato oil and parsley oil. Garnish with cherry tomatoes, parsley and walnuts.

Prep Time: 15 min
Cook Time: 10 min
Ready Time: 25 Minutes
Servings: 6 servings