Crisp Honeycrisp Apple Salad
“At my husband’s funeral, the casserole dishes sat full while folks scraped the last bits of Mama’s salad from the pan. The preacher said, ‘Some souls speak through sermons. This one speaks through broccoli.’”
Ingredients Deep Dive
What to grab (and what to leave on the shelf)
🍎 The Apple Secret
- Honeycrisp apple (1 large): Must be firm to the palm—no soft spots. Look for deep red blush (not green). Dice 15 mins before dressing (critical timing!).
- Lemon trick: Toss diced apples in 1 tsp lemon juice + 1 tsp water—never bottled juice (too harsh).
- Why Honeycrisp? Sweet-tart balance holds up to mayo. Gala = mushy; Fuji = too sweet.
🥦 The Broccoli Trinity
- Broccoli (4 cups florets): Cut stems into matchsticks—discarding tough ends. Must be crisp like celery (not limp).
- Red onion (¼ cup): Soak in cold water 10 mins—removes sharpness, keeps crunch.
- Cheddar (½ cup): Sharp white block-cut (not pre-shredded!). Orange cheddar = waxy texture.
🥣 The Dressing Wisdom
- Mayonnaise (½ cup): Duke’s only—Hellmann’s = sugary aftertaste. Must be full-fat (low-fat = gluey disaster).
- Apple cider vinegar (2 tbsp): Bragg’s raw. White vinegar = harsh. Must be unheated—heat kills brightness.
- Honey (1 tbsp): Raw, local honey. Store-bought = one-note sweetness. Taste it—it should hum with floral notes.
Pro tip: Buy apples on Tuesday. That’s when stores restock—firmest, most flavorful.
CONTINUE READING ON THE NEXT PAGE 🥰💕
