Recipe by Kristen Sullivan

This recipe has a wonderful combination of flavors. The apple and onion complement each other very well. This recipe also keeps for a day or two, as the vinegar prevents the apple from oxidizing.

Fruit

• 1 medium gala apple
• 1/2 medium sweet onion
• 1 Tbsp Olive Oil
• 1 tsp red wine vinegar
• 1/2 tsp black pepper

Peel and cut apple into small cubes. Dice onion into similar sized pieces. Mix apples and onions together. Mix oil, vinegar, and pepper and pour over apples and onions. Serve.

Please note that the quantities are estimates. You can vary the amounts based on personal taste.

Source [Archidipno overo dell'insalata e dell'vso di essa, Salvatore Massonio]: Fassi la seconda insalata di mele crude, monde dalla scorza, e tolcone via il midollo, e di cipolla, amendue divisi in non minute parti: e se le mele son’agre, haveranno maggior possanza di destar la fame; s’elleno on dolci, faranno gratiosa compagnia all’agro della cipolla. Quest’insalata si condisce anch’ella dell’ordinario condimento, ma con l’aggiunta del pepe, che la rende di sapore più grata. E suol questa in salata farsi nel tempo, che l’asprezza, & orrore del Verno o hà in tutto inaridite l’herbe de gli horti, o le neve in tutto le ricuoprono.

[Translated by Louise Smithson]: One makes a second salad of raw apples, peeled, and cut through the middle, and of onions, also cut into not too small pieces. If the apple is sour it has the major possibility of rousing hunger, if they are sweet they wll make better company the sour of the onion. The salad one dresses also with the ordinary dressing, but with the addition of pepper, that makes the sauce more graceful.

© Copyright 2008 Kristen Sullivan