An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.
Recipe information
Yield
Makes 6 servings
Ingredients
1 cup very coarse, fresh breadcrumbs
1/2 cup walnut halves
2 crisp apples (such as Pink Lady or Honeycrisp), thinly sliced
4 scallions, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh lime juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/2 cup grated provolone cheese or white cheddar
2 tablespoons extra-virgin olive oil
Preparation
Step 1
Preheat oven to 350°F. Spread out breadcrumbs on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 6-8 minutes. Let cool.
Step 2
Meanwhile, spread out walnuts on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
Step 3
Toss breadcrumbs, walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl; season with salt and pepper. Add cheese and oil; toss gently.
