Is your Instagram feed cluttered with photos of your friends and their significant others posing adorably in bucolic apple orchards? Are you one of those friends, and are you currently in possession of a seemingly bottomless bushel of apples? If the answer is yes—or you’re just searching for sophisticated ways to incorporate fall’s number one fruit into your meals— look no further than the radicchio salad with Granny Smith apples and mozzarella from NoMad.
The N.Y.C.-based restaurant, located in the swanky NoMad Hotel, is run by chef Daniel Humm and restaurateur Will Guidara, the duo behind the Michelin-starred restaurant Eleven Madison Park. And now, their trademark dishes can be fixed up at home thanks to The NoMad Cookbook, a 300-plus page compendium of the restaurant’s most sought-after recipes ($60, amazon.com). Complete with behind-the-scenes stories, stunning photographs by Francesco Tonelli, and a separate book of cocktail recipes curated by bar director Leo Robitschek, the book might be better stored on your coffee table than tucked away on a shelf. While you’re waiting for your copy to arrive, put those orchard apples to good use with this refreshing fall salad, below.
Radicchio with Granny Smith Apples and Mozzarella
1 Red Delicious apple, quartered and cored
1 Mutsu apple, quartered and cored
500 g apple cider vinegar
Cut the apple wedges into 2.5-cm (1-inch) pieces and place in a heatproof container. Heat the vinegar in a saucepan to a boil and pour over the apples to cover. Let cool to room temperature. Transfer to an airtight container and refrigerate for 3 days. Strain the infused vinegar and discard the apples. Reserve the apple vinegar in an airtight container, refrigerated for up to 1 week.
60 g Apple Vinegar
20 g olive oil
60 g grapeseed oil
8 g salt
8 g sugar
Combine all of the ingredients in a mixing bowl and whisk well to combine, making sure to dissolve the salt and sugar. Reserve the apple vinaigrette in an airtight container, refrigerated, for up to 1 week.
2 Granny Smith apples, quartered and cored
White Balsamic Vinaigrette
6 mozzarella balls, halved
Fleur de sel
Cracked black pepper
1 head radicchio, quartered and cored, leaves separated
2 heads butter lettuce, leaves separated
Cut each quarter apple lengthwise into four wedges. In a bowl, lightly dress the apple wedges with white balsamic vinaigrette. Brush the mozzarella balls with olive oil and season with fleur de sel and black pepper. In another bowl, combine the radicchio and butter lettuce leaves. Dress the lettuces with apple vinaigrette. Divide the dressed lettuces among four bowls. Divide the apple wedges, mozzarella pieces, and basil leaves among the salads and layer them among the lettuces.
Reprinted with permission from The NoMad Cookbook by Daniel Humm & Will Guidara, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.