Apple Carpaccio

  • Active Time 20m
  • Total Time 20m

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 cacao bean nibs (optional)
  • Salt and freshly ground pepper
  • 1/4 pound Sonoma Reserve Jack cheese or any other good quality Monterey Jack cheese


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 cacao bean nibs and season to taste with salt and pepper. With a vegetable peeler shave the cheese over the apples and serve immediately.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4270

nutrition information per serving

370 calories; 32g total fat; 25mg cholesterol; 156mg sodium; 15g carbohydrates; 4g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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