Green Apple and Jalapeño Duo

Name: Green Apple and Jalapeño Duo
Yield: Serves 8
Ingredients: 6 Granny Smith apples; 1/2 lemon; 6 tablespoons (3/4 stick) unsalted butter; 1 small jalapeño, chopped; 1 tablespoon kosher salt, plus more to taste; 2 Granny Smith apples, quartered, cored, and very thinly sliced crosswise; 2 celery stalks, very thinly sliced at an angle; 2 scallions, very thinly sliced at an angle; 1 small jalapeño, very thinly sliced into rings; 2 limes; Extra-virgin olive oil; Kosher salt and freshly ground black pepper

January 24, 2012

Whenever I serve something really rich, like Soy-Braised Lamb Shanks (page 168), I like to have something tart and bracing to go with it. The tangy-hot blend of apples and chiles goes well with just about any red meat, and the combination of creamy and crunchy is unbeatable.

Recipe information

Yield
Serves 8

Ingredients

PUREE

6 Granny Smith apples

1/2 lemon

6 tablespoons (3/4 stick) unsalted butter

1 small jalapeño, chopped

1 tablespoon kosher salt, plus more to taste

SALAD

2 Granny Smith apples, quartered, cored, and very thinly sliced crosswise

2 celery stalks, very thinly sliced at an angle

2 scallions, very thinly sliced at an angle

1 small jalapeño, very thinly sliced into rings

2 limes

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Preparation

Step 1
To make the puree, peel the apples and put the peels in a bowl. Squeeze lemon juice over them, tossing to coat evenly.
Step 2
Core the apples and cut into 1-inch pieces. Transfer to a large saucepan, along with the butter, jalapeño, and salt. Cover and cook over medium heat, stirring occasionally, until the apples are just beginning to soften but are still firm in the centers, about 9 minutes.
Step 3
Transfer to a blender, along with the reserved peels. Puree until very smooth, scraping down the sides of the bowl occasionally. Season with more salt to taste. Serve warm.
Step 4
To make the salad, combine the apples, celery, scallions, and jalapeño in a large bowl. Cut the limes in wedges and squeeze the juice all over, drizzle with oil, and season with salt and pepper. Toss until evenly dressed. Serve immediately.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

TagsSalad Soup Soup/Stew Apple Fruit Jalapeño Chile Vegetable Side Dinner Vegan Vegetarian Gluten Free Dairy Free Raw Simmer Blender Cookbooks

Recipe information

Ingredients

PUREE

SALAD

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes