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