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Apple Carpaccio

Source: Burt Wolf's Local Flavors, San Francisco, California
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
At the San Francisco restaurant Hawthorne Lane, Chef-Owner Anne Gingrass serves superb California Cuisine, blending European, Asian and American ingredients.
2 Sierra Beauty, Jonagold, McIntosh, Gala, or Golden Delicious apples, cored
1/4 cup walnut oil
1/4 cup finely chopped flat leafed parsley
1 lemon, cut into 4 wedges
1/2 cup toasted walnuts, chopped
1/4 cup roasted, shelled cocoa bean nibs (optional)
salt and freshly ground pepper
1/4 pound Sonoma Reserve Jack cheese or any other good quality monterey jack cheese
Apple Carpaccio Recipe at
Using a mandoline, thinly slice the apples crosswise into 1/8-inch thick slices. Arrange the slices in overlapping circles among four large plates.

In a medium bowl, mix together the walnut oil and parsley. Using a pastry brush coat the sliced apples. Squeeze one wedge of lemon over the apples on each plate.

Sprinkle each plate with the toasted walnuts and cocoa bean nibs and season to taste with salt and pepper. With a vegetable peeler shave the cheese over the apples and serve immediately.

Recipe courtesy of Chef-Owner Anne Gingrass, Hawthorne Lane, San Francisco, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 370
Fat. Total: 32g
Fiber: 4g
Carbohydrates, Total: 15g
Sodium: 156mg
% Cal. from Fat: 78%
Cholesterol: 25mg
Protein: 9g
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