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Garden Recipe: Apple Salad with Pecorino Romano

Looking for ways to indulge in the fabulous flavors of the forbidden fruit? Our apple salad with pecorino Romano recipe is a good place to start, especially if you're experimenting with heirloom apples.

| December 2009/January 2010

  • Heirloom apples
    Apples aplenty: The Seed Savers Exchange’s Historic Orchard contains hundreds of 19th-century apple varieties. ‘Duchess of Oldenburg,' the yellow-splashed apples in the crockery pie plate, are of Russian origin.

  • Heirloom apples

At the beginning of the 20th century, North America was home to 7,000 named apple varieties. Less than a quarter of that number exist today. The Historic Orchard at Heritage Farm contains hundreds of 19th-century heirloom apples. One notable variety is the ‘Duchess of Oldenburg,’ a tart, crisp, yellow-splashed apple that originated in Russia and was brought to the United States from England in 1835. These apples are ripe in August and are delicious when eaten fresh or baked in pies.

Apple Salad With Pecorino Roman


4 apples
2 tbsp sherry, sherry vinegar or cider vinegar
3 tbsp extra virgin olive oil
1/4 cup smokehouse almonds, or roasted almonds
1/4 cup shaved or grated Pecorino Romano cheese
1 tsp sea salt
1 tsp black pepper


Core apples, slice as thinly as possible, and place in a bowl. Toss apples with sherry or vinegar, olive oil, salt, and pepper. Chop almonds and toss with the apples. Sprinkle shaved or grated cheese atop apple salad. This mix would be excellent on top of fresh spinach or arugula, or topped with prosciutto or cooked bacon.

See Glorious Heirloom Fruits and Vegetables for more fabulous garden photos and recipes.

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