The directions for this recipe, from the Feb. 18 story “New life for links,” contained incorrect instructions regarding the cider and cider vinegar. Here is the corrected recipe:
Sausage, apple, celery and almond salad
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 6 servings
This recipe, adapted from one served at Avec restaurant, is fresh and sprightly.
1 cup apple cider
1 pound cured sausage, such as salami, thinly sliced
3 ribs celery, thinly sliced
2 apples, cored, halved, thinly sliced
1/2 cup Marcona or smoked almonds, see note
1 ounce Manchego or Parmesan cheese, thinly sliced, see note
2 tablespoons cider vinegar
1 small bunch chives, chopped
1 small shallot, minced
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper
8 sprigs tarragon, chopped
1. Heat apple cider in a medium saucepan over medium-high heat; cook until reduced by half and thick and syrupy, 18 minutes; set aside. Mix together sausage, celery, apple, almonds and cheese in a large bowl; set aside.
2. Whisk together cider vinegar, chives, shallot, olive oil and honey in a small bowl. Season with salt and pepper. Toss with salad ingredients. Drizzle reduced apple cider over the top; sprinkle with tarragon.
Test kitchen note: Marcona almonds and Manchego cheese are products of Spain. Look for them in specialty food and cheese departments and stores. The almonds are available at Whole Foods Markets or at tienda.com. Manchego cheese is available at Whole Foods Markets, Fox & Obel and The Cheese Stands Alone.
Nutrition information per serving:
412 calories, 69% of calories from fat, 33 g fat, 10 g saturated fat, 51 mg cholesterol, 19 g carbohydrates, 15 g protein, 995 mg sodium, 3 g fiber
