It’ll take dedication, but you can pull off Michelin star–quality meals at home with the help of (and, again, solid commitment to) award-winning chef Daniel Humm and restaurateur Will Guidera’s third cookbook. The culinary and creative minds behind Eleven Madison Park (plus legendary mixologist Leo Robitschek) come together once more for The NoMad Cookbook, a collection of recipes from the beloved New York City hotel restaurant.
And hey, just because the food’s fancy doesn’t mean a relatively simple fruit and cheese salad can’t make an appearance. Whip this up for your next dinner shindig and revel in the oohs and ahhs of your guests.
- 1 Red Delicious apple, quartered and cored
- 1 Mutsu apple, quartered and cored
- 2 cups apple cider vinegar
- 4 tablespoons apple vinegar
- 4 teaspoons olive oil
- 4 tablespoons grape-seed oil
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1 Granny Smith apple, quartered and cored
- 1 Honeycrisp apple, quartered and cored
- White balsamic vinaigrette
- 6 mozzarella balls, halved
- olive oil
- fleur de sel
- cracked black pepper
- 1 head radicchio, quartered and cored, leaves separated
- 2 heads butter lettuce, leaves separated
- basil leaves
For the apple 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.
For the apple vinaigrette
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.
For the finish
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.