FOOD+WINE Recipe & Photos by Andrea LeTard
Green Apple Carpaccio A light, refreshing (green) appetizer is all you need to welcome the first celebratory day of spring. This salad is a good way start St. Patrick’s Day with something a little clean to even out the all those heavy eats you’ll have later. Slightly tart from thinly sliced apple, a bit sweet from honey, and fresh and creamy from olive oil and Parmesan, this dish is festive and delicious.
Ingredients: q 1 Granny Smith apple q 1 /4 cup shaved or thinly sliced Parmesan q G ood quality extra virgin olive oil q H oney q F leur de Sel (or sea salt) q M icrogreens (or fresh herbs)
Directions: Slice apple into quarters, then using a hand-held mandolin, shave it into thin slices. Layer the slices flat on a platter similar to other carpaccio dishes. Evenly top with the Parmesan slices. Drizzle the olive oil and honey to taste. Finish with a heavy sprinkle of salt and microgreens over the top. *Toasted nuts would also work beautifully. 1 to 2 servings
Reginelli
Recommends
Passimento Bianco Passimento is an enticing Italian white full of citrus fruits, honey, almond, and apricots. It’s well balanced with bright acidity and a long creamy, dreamy finish that begs for food. Pair it with your favorite primavera dishes like Green Apple Carpaccio. Serve chilled. $17.99 See Oenophile Mary Catherine Reginelli at Pyramid Wines & Spirits. Pyramidwines.com, 901.578.2773.
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Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.
