December 01, 2013


Chop apples, with skin and seeds included, into 1-inch pieces. Blend in a food processor with lemon juice until finely chopped. Pass through a fine-mesh strainer, discarding solids. Season with salt and pepper. Keep cold in refrigerator.

*This dressing goes with: Roasted Cauliflower with Heirloom Apple and Tarragon

Recipe courtesy of Benjamin Sukle, chef and co-owner, birch, Providence

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  • 2 crisp, acidic apples
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher or sea salt
  • Freshly ground white pepper
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