Cheddar & Apple Salad from the Butcher & the Baker

4 Apr

A couple months ago, Brendan invited me to a dinner at his friends Silka & Jake’s apt. Authors of the blog The Butcher and the Baker, they put out an unbelievable spread. Always using farm fresh ingredients– with gorgeous photos to boot– I have been an admirer of their blog since. On Saturday, I decided to make their Spinach Salad w. Apples and Cheddar… and I have eaten it every day following. This dressing is likely to become a new staple at my place (and Sam’s as well).

Make fun of me if you will for my BK-overuse of mason jars… but it is super convenient to make dressing in, just measure ingredients on the side of the jar– and shake up– instead of bothering with the whole whisking, bowl etc thing. Storage and measure in one fell swoop.


1/2 cup olive oil
1 tbsp soy sauce
2 tbsp vinegar – reccomend apple cider vinegar
2 tsp dijon mustard2 cloves of garlic, minced

1 generous handful of raw almonds [i subbed pine nuts & sunflower seeds]
1 tsp bacon fat (or a little butter, if you’d like to keep it vegetarian)
1 1/2 lbs spinach – b&b add that they like regular, but baby would work fine as well [do note though that the regular organic/farm fresh bunch is quite unlike that old dark stuff you buy in big bags. It is lighter, fresher, and less coarse. i used a combo of watercress, spinach & arugula- also shocking how much more peppery and delicious a fresh bunch of arugula is to the boxed stuff]
2/3 cup sharp cheddar cheese, cut or broken into chunks
1 medium apple, cored and thinly sliced [or chopped]- Fujis are great for this!
[optional add-ins: crispy bacon, avocado, radish]

Throw all dressing contents in a jar. Shake and enjoy.

Heat bacon fat or butter in small pan on medium heat. When melted, add nuts [or seeds]. Shake pan to coat– cook for about 5 mins, shaking every min or so. [seed/pine nuts cook a bit faster.] [If you are fresh out of bacon fat– or just feel like adding bacon to your salad as I did. Make bacon, cook until crispy, remove from pan w. slotted spoon onto paper towel. And voila, some tasty fat for your nuts (twss?). Also– if you are feeling super lazy– one day I just threw in the seeds, untoasted- and still good.]
If using almonds, when done, spread on cutting board, let cool for a few mins, coarsely chop.
Mix all salad ingredients in bowl w. some dressing to coat.

4 Responses to “Cheddar & Apple Salad from the Butcher & the Baker”

  1. Anonymous April 4, 2012 at 10:14 am #

    Typical Brooklyn, always using mason jars for fancy dressing. (Kidding)

  2. chrissy April 4, 2012 at 2:15 pm #

    god i love that you have instilled a mason jar obsession in me. i can’t wait for summer so i can start making weekly jars of cold brew. and yes, anonymous, that is just one more thing that is awesome about BK!

    this salad looks amazing. i wish i had it right now. also, have to agree on the farm fresh arugula. best stuff on earth. wish i had taken a picture of some i had in mexico at laja ( – i’m pretty sure they picked and washed it right before they served it.


  1. Salad Dressings « Snacko Backo - July 17, 2012

    […] Butcher & Baker dressing Ina’s red wine vinagrette Chuck’s chopped salad dressing Caesar […]

  2. Shredded Brussel Sprout Salad | Snacko Backo - March 21, 2016

    […] Not to brag but this salad was pretty hot on the Thanksgiving potluck circuit. Though that also speaks to the great lengths of procrastination in posting it here. It’s a snacko backo original recipe and infinitely adaptable. The other day I added some shredded radicchio, carrot, and avocado and it was a big pile of rainbow deliciousness. Ruth was telling me that she throws roast chicken in there. The key to the base of this salad is shredding your Brussels. For this task I employ a mandolin. It’s a bit tedious as you have to do it sprout by sprout. Would be better – and faster – if I had a shredding disk for my food processor. But alas, I don’t. The salad feels light, crunchy, healthy and a nice change of pace from all the spinach/kale etc.  The dressing is adapted from The Butcher and the Baker dressing, posted elsewhere on snacko. […]

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