Hello November. Your arrival marks the end of the surrealness that was the last half week. Subways are once again open with limited service, supermarkets are operating in full swing, fallen trees are finally being cleared from roads that have been mostly empty for the last few days.
While those of us living in the Brooklyn area were lucky enough to experience very little damage from the hurricane, the pictures tell a different story. I think they’re what lends to the unrealness of the situation: the incongruity between what we witnessed firsthand and the chaos documented elsewhere. Most of you saw a coast that was being battered by unrelenting forces of nature. On the other hand, many of us sat around all of Tuesday night waiting for the power to go out, which didn’t happen, and trees to topple, which did, but only a little.
I feel fortunate that I could tell our friends and family that we were fine. I know that many weren’t as lucky, and my thoughts go out to them.
As soon as the markets re-opened today, I rushed out and bought fresh produce. Because in our rush to pick up emergency supplies, like bottled water and canned beans and vienna sausages (which are dirt cheap compared to Spam—why is that?), we’d forgotten that what we would probably need the most was food to get us through the next couple days.
So, hello November. Let’s start you out right. With a salad, because salads usually do the trick. Especially ones that contain bits of fruit.
Have you ever had a honeycrisp apple? I don’t know how I’ve never heard of them before, because they’re lovely. Maybe because I’ve never been an apple connoisseur; Fujis have always suited me just fine. But I’m seriously digging the crisp/tart/perfect flesh of the honeycrisp. Paired with arugula, walnuts, and pumpkin seeds, not to mention a cider vinegar, honey, and poppy seed dressing, the salad is light and fresh and perky.
For many who were shaken by the storm, light and fresh and perky may be way to start out on the right foot.
HONEYCRISP APPLE SALAD WITH WALNUTS AND PUMPKIN SEEDS
Adapted from The Cozy Apron
Serves 4 to 6
For the vinaigrette:
6 Tbsp apple cider vinegar
1 Tbsp finely chopped walnuts
3 Tbsp honey
2 tsp poppy seeds
salt & pepper to taste
6 Tbsp olive oil
For the salad:
2 cups arugula
4 cups escarole, cut into bite-sized pieces
1 honeycrisp apple, sliced into thin matchsticks
1/2 cup roasted pumpkin seeds
1/2 cup roasted walnuts
For the vinaigrette, mix all the ingredients but the olive oil together well in a jar with a lid. Pour in the olive oil, close the jar, and shake it until the dressing is emulsified.
For the salad, in a large bowl, combine the arugula, escarole, half the apples sticks, and half the pumpkin seeds and walnuts. Lightly drizzle with the dressing. Serve the salad onto individual serving plates, and garnish each with the remaining apples, pumpkin seeds, and walnuts. Drizzle on more dressing as desired.