Iron Chef Challenge I.

Katie, from Don't Eat off the Sidewalk, is sticking up her mofo middle finger [MMF] and flipping off the Food Network all month with her down-home-all-vegan Iron Chef weekly challenge. On Friday, we had the secret ingredient Big Reveal: apples and ginger.

Our apple season is short in New Orleans, and I've really been enjoying the crispy crunchy unadulterated apple-ness lately. I wanted to participate in this challenge, but without cooking the apples in any way. Also, since I like to be so un-American and all, I wasn't about to take the apple pie highway.

Here's what I came up with:
Apple Salad with Apple Mint and Candied Ginger.

• 3 apples (mix up the variety for interest)
• 1 lime, juiced (about 4 tablespoons)
  
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
  
• pinch cinnamon
• pinch cayenne
• 1/2 teaspoon whole grain mustard
• squirt of agave
• 1 tablespoon slivered apple mint
• 1 1/2 tablespoons minced candied ginger
• salt and fresh ground pepper, to taste
  

1. Core the apples and slice thinly. Throw them in a bowl and toss them with 2 tablespoons of lime juice to coat completely.
2. Combine 2 tablespoons lime juice, olive oil, salt, spices, mustard and agave and whisk to blend.
3. Dress the apples with the dressing and toss with the candied ginger and mint.
   
4. Season with pepper and extra salt, to taste.

We're gonna serve this later today with hot biscuits, mustard and slices of gluten log, for true.

xo
kittee