Simple Sides: Simple Apple & Bean Salad with Thyme Vinaigrette
By Dennis Linden
Children in this country consume an estimated 12 percent of their calories from fast food and 20 percent of all American meals are eaten in the car! The consequences are predictably unhealthy. Competing schedules in the day-to-day lives of a busy modern family make it difficult to share a home-cooked meal together, but not impossible. In fact, with a little planning, cooking together can become a fun family event and learning opportunity. This feature will focus on providing a child or a group of children, working together under the supervision of an adult, with one uncomplicated, healthy and delicious side dish recipe. The dishes will be centered on seasonal fresh produce items; the recipes will always contain tasks will allow even the youngest kitchen helper to contribute to the family meal. Parents should always read through each recipe carefully to judge the division of labor based on age and ability as well as to identify where adult attention might be especially needed.
Many of the recipes presented here will seem very basic, this is by design. It is hoped that these simple preparations will provide the culinary foundation and confidence to inspire kids to try more challenging recipes as their experience and confidence in the kitchen develops. Melissa’s encourages parents to find the time to gather as a family unit at least once a week for a dinner that everyone pitches in to prepare. It’s a wonderful way to teach a child some basic culinary skills and, more importantly, cooking with your children will build memories in all your hearts forever. Enjoy your kids in the kitchen, they will be grown & gone before you know it! “No one is born a great cook; one learns by doing” – Julia Child.
Here's a healthy cold bean salad with chopped apples and a very simple thyme-infused vinaigrette that young kitchen helpers can contribute to the family’s Thanksgiving feast or that day’s other feast of football viewing. The salad is substantial but not too filling for the main event, served with a fork or while watching the games with chips. In either case, young kitchen helpers can take pride in contributing to the holiday menu.
The Thanksgiving holiday festivities represent a great opportunity for kids to be exposed to the many culinary lessons involved in putting together the feast. However, the family kitchen on that exact day is just too focused on getting out the big bird and all that goes with it on time to also be a culinary classroom. Enter this Apple & Bean Salad that can be prepared two days in advance with very little cooking required, then served at room temperature on a day that the stovetop has a waiting line anyway. This tasty and seasonal dish also takes advantage of both the new apple harvest as well as the convenience of Melissa’s Steamed Six Bean Medley which the kids can proudly claim as their contribution from the kids’ table with a little help.
By November, every apple tree has been harvested, so grocery shelves are brimming with all sorts of colorful varieties. However, not all apple varieties are equal when it comes to salad making. Apples turn brown due to a chemical reaction called oxidation, which occurs when an apple is sliced, exposing the interior fruit to oxygen. It is a good idea, especially when working with raw apples destined for any salad, to generously coat the cut-up pieces with lemon juice, which slows this browning. Those chemical reactions stem from two compounds in every apple to a greater or lesser degree. An enzyme called polyphenol oxidase and molecules called Phenolic compounds are the culprits that brown when exposed to air. Some of the most common varieties, depending on regional harvests, containing low amounts of these browning agents are Gala, Pink Lady, Empire, Cortland, Ruby Frost, Ginger Gold, Evercrisp, Snow Sweet, Cosmic Crisp, and Ambrosia. These are good options for apples that will brown slowly (a few not at all).
Combine one of the varieties from the above list, diced, with Melissa’s Steamed Six Bean Medley right out of the package for the base of a unique and tasty two-ingredient salad that is only missing one thing to qualify as such – an equally tasty and simple dressing. If this is being prepared as suggested for the holiday meal a day or two in advance, leave the bottle of pre-mixed dressing in the pantry as there is plenty of time to show your helpers a “quick-slow” prep of homemade vinaigrette of simply fresh sprigs of thyme, olive oil and red wine vinegar and an empty jar.
Note of caution: Heating the oil as the sprigs steep without boiling does require a delicate 10-minute balance. A wonderful challenge for an older sous chef, not a task for a younger novice. This is one that the supervising adult may want to demo or oversee very closely, depending on the kid's age. The shallot slicing falls into the same category – sort of. Yes, very thin slices would be preferred if the helper has some knife handling experience as this presents great practice at this particular cut. However, if that aide is slightly younger with less cutlery know-how, chopping into small pieces will work just fine. This isn’t the Gordon Ramsey Show, and while precision is a goal, it should not be a demand, as that is not the point of cooking together as a family. It’s Thanksgiving – have fun preparing with your kids instead of for them, and the memories will be delicious!
Simple Apple & Bean Salad with Thyme Vinaigrette
Serves 6
Ingredients
¼ cup extra virgin olive oil
6 sprigs of fresh thyme, divided
½ teaspoon fine salt
¼ cup Melissa’s shallots, thin sliced
3½ tablespoons red wine vinegar
½ teaspoon freshly ground black pepper
2 pkgs Melissa’s Steamed Six Bean Medley
1½ cups Gala apples, small diced/coated in lemon to inhibit browning
What the supervising adult should do:
In a small saucepan, warm olive oil, 4 thyme sprigs, and salt on low heat (it should not simmer or bubble), for 10 minutes. Remove from heat and set aside.
What the kids can do:
Slice the shallots very thin then put into a glass jar with lid, pour vinegar over the top. Let sit while olive oil is warming, about 10-15 minutes.
When shallots are done marinating, remove thyme from olive oil, and pour this over the top of shallots. Then remove leaves from remaining two sprigs of thyme, mince, and add to jar. Shake with top on jar, to combine.
Dice apples, coat with lemon juice to slow browning. Then, combine in a large bowl with the beans and black pepper to taste. Pour vinaigrette over the mixture, then stir thoroughly to combine. Let sit at room temperature for a minimum of twenty minutes for the flavors to meld together before serving. Can be made 2 days ahead.
Note: If prepared ahead of the Thanksgiving feast, refrigerate it. This dish will need about 10 minutes at room temperature for the olive oil to warm into liquid again. Note: If “olive oil” does not harden in the refrigerator, it is fake olive oil!
Here's a healthy cold bean salad with chopped apples and a very simple thyme-infused vinaigrette that young kitchen helpers can contribute to the family’s Thanksgiving feast or that day’s other feast of football viewing. The salad is substantial but not too filling for the main event, served with a fork or while watching the games with chips. In either case, young kitchen helpers can take pride in contributing to the holiday menu.
The Thanksgiving holiday festivities represent a great opportunity for kids to be exposed to the many culinary lessons involved in putting together the feast. However, the family kitchen on that exact day is just too focused on getting out the big bird and all that goes with it on time to also be a culinary classroom. Enter this Apple & Bean Salad that can be prepared two days in advance with very little cooking required, then served at room temperature on a day that the stovetop has a waiting line anyway. This tasty and seasonal dish also takes advantage of both the new apple harvest as well as the convenience of Melissa’s Steamed Six Bean Medley which the kids can proudly claim as their contribution from the kids’ table with a little help.
By November, every apple tree has been harvested, so grocery shelves are brimming with all sorts of colorful varieties. However, not all apple varieties are equal when it comes to salad making. Apples turn brown due to a chemical reaction called oxidation, which occurs when an apple is sliced, exposing the interior fruit to oxygen. It is a good idea, especially when working with raw apples destined for any salad, to generously coat the cut-up pieces with lemon juice, which slows this browning. Those chemical reactions stem from two compounds in every apple to a greater or lesser degree. An enzyme called polyphenol oxidase and molecules called Phenolic compounds are the culprits that brown when exposed to air. Some of the most common varieties, depending on regional harvests, containing low amounts of these browning agents are Gala, Pink Lady, Empire, Cortland, Ruby Frost, Ginger Gold, Evercrisp, Snow Sweet, Cosmic Crisp, and Ambrosia. These are good options for apples that will brown slowly (a few not at all).
Combine one of the varieties from the above list, diced, with Melissa’s Steamed Six Bean Medley right out of the package for the base of a unique and tasty two-ingredient salad that is only missing one thing to qualify as such – an equally tasty and simple dressing. If this is being prepared as suggested for the holiday meal a day or two in advance, leave the bottle of pre-mixed dressing in the pantry as there is plenty of time to show your helpers a “quick-slow” prep of homemade vinaigrette of simply fresh sprigs of thyme, olive oil and red wine vinegar and an empty jar.
Note of caution: Heating the oil as the sprigs steep without boiling does require a delicate 10-minute balance. A wonderful challenge for an older sous chef, not a task for a younger novice. This is one that the supervising adult may want to demo or oversee very closely, depending on the kid's age. The shallot slicing falls into the same category – sort of. Yes, very thin slices would be preferred if the helper has some knife handling experience as this presents great practice at this particular cut. However, if that aide is slightly younger with less cutlery know-how, chopping into small pieces will work just fine. This isn’t the Gordon Ramsey Show, and while precision is a goal, it should not be a demand, as that is not the point of cooking together as a family. It’s Thanksgiving – have fun preparing with your kids instead of for them, and the memories will be delicious!
Simple Apple & Bean Salad with Thyme Vinaigrette
Serves 6
¼ cup extra virgin olive oil
6 sprigs of fresh thyme, divided
½ teaspoon fine salt
¼ cup Melissa’s shallots, thin sliced
3½ tablespoons red wine vinegar
½ teaspoon freshly ground black pepper
2 pkgs Melissa’s Steamed Six Bean Medley
1½ cups Gala apples, small diced/coated in lemon to inhibit browning
What the supervising adult should do:
What the kids can do:
Note: If prepared ahead of the Thanksgiving feast, refrigerate it. This dish will need about 10 minutes at room temperature for the olive oil to warm into liquid again. Note: If “olive oil” does not harden in the refrigerator, it is fake olive oil!
