Magazine article Sunset

Apples of Our Eye

Magazine article Sunset

Apples of Our Eye

Article excerpt



Nutty, salty, and sweet, this hearty salad is best with apples that soften when cooked but still hold their shape.


1 1/2 cups pearled or semipearled farro (also called perlalo farro)*

1 3/4 tsp. kosher salt, divided

1 cup roughly chopped flat-leaf parsley leaves

2 tbsp. fresh thyme leaves

8 oz. halloumi cheese, cut into 1/3-in.-thick slices

3 tbsp. olive oil, divided

2 tender-sweet apples, such as Gravenstein, Gala, or Ginger Gold, unpeeled and cut into ½-in.-wide wedges

2 tsp. sugar


5 tbsp. lemon juice

1 tbsp. honey

1 large shallot, finely chopped

½ tsp. kosher salt

¼ cup extra-virgin olive oil

1. Make salad: Combine 1 qt. water, the farro, and IV2 tsp. salt in a 3- to 4-qt. Â saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.

2. Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.

3. Pat halloumi dry. Set a 12-in. frying pan (not nonstick) over medium-high heat. Add 1 tbsp. oil, heat for a minute, then add halloumi in a single layer. Cook, turning once, until golden brown, P/2 to 4 minutes total. Transfer cheese to a work surface and cut into 72- to 3A-in. pieces.

4. Wipe out frying pan with a paper towel, then add remaining 2 tbsp. oil and return to medium-high heat. Add apples and remaining 1 2/a tsp. salt. Cook, stirring, 2 minutes. Add sugar and cook, turning apples occasionally, until golden and tender, 5 to 9 minutes.

5. Transfer apples to work surface and cut in half crosswise. Toss apples and halloumi with farro mixture. Serve warm or at room temperature.

* Find farro, a type of wheat berry, at wellstocked grocery stores. Most farro sold today is semipearled, a process that removes some of the bran for quicker cooking. If the package instructions call for soaking overnight, you have whole-grain farro and will also need to cook it longer-usually 45 minutes to an hour.

PER 1 1/2-CUP SERVING 484 Cal., 49% (236 Cal.) from fat; 15 g protein; 27 g fat (8 h sat.); 50 g carbo (7 g fiber); 993 mg sodium; 28 mg chol. V



The seasoning blend called Chinese five-spice adds a wann note without pushing the apples into pie territory, and the apples are tart enough to balance the flavor too. Roasting ingredients together on a sheet pan saves time and reduces cleanup.

1 small fennel bulb with feathery stalks

¾ lb. sweet potatoes, peeled and cut into ¼-in. slices

1 ¼ tsp. kosher salt, divided

½ tsp. pepper, divided

1 medium red onion, cut lengthwise into 1/3-in.-wide slices ~

2 large firm-tart apples, such as Ida Red, Sierra Beauty, or Granny Smith, unpeeled, sliced into '/4-in. wedges

6 bone-in, skin-on chicken thighs (2 ¾ lbs. total)

2 tbsp. salted butter, melted

1 tsp. honey

1 ½ tsp. Chinese five-spice

1. Preheat oven to 425°. Cut off fennel stalks and reserve feathery leaves. Trim base of bulb and any tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.

2. Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer. Sprinkle with 'A tsp. …

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