Two Ways to Eat an Apple a Day

When executive chef Daniele Trivero thinks about all the ways he can incorporate apples in the recipes he dreams up for the menu at ENTYSE, the signature restaurant at The Ritz-Carlton, Tysons Corner, the list is endless.

“What makes apples so fun to cook with is that the fruit itself is very versatile,” Trivero said. “You can use an extractor and squeeze the juice out—I usually blend a green apple with a Pink Lady—you can chop one up and add it to salads or just slice one and eat it raw for a healthy addition to any breakfast.”

Hailing from Italy, Trivero urges everyone to enjoy the autumunal bounty of these delicious fruits—which vary in not only color but flavor and texture—and shop locally.

“When I’m back home in Italy, we shop this way and it’s so wonderful to have interactions with the people selling to you,” he said. “The markets here are just as excellent and they’re the ideal place to find the best of the best varieties. whether you’re using them to make a cobbler or adding them to a main.”

Here, Trivero shares two favorite dishes, where apples are most certainly the star:

Red Apple and Radicchio Salad
Why Chef Loves This: “Radicchio is in the chicory family and it’s a little bitter, but when you add apple to this recipe you’ll get a nice balance of sweetness,” he said. “The pecans give you the crunch, the feta gives you the saltiness and the pomegranate balances it all together.”

INGREDIENTS

FOR THE SALAD

• 1 red apple
• 1 head of radicchio
• ¼ cup of pecans
• 1 small pomegranate cut and seeded
• ½ cup crumbled or cubed feta 

FOR THE DRESSING

• 3 Tbsp maple syrup
• 4 Tbsp apple cider vinegar 
• 1 Tbsp Dijon mustard 
• 4 Tbsp extra virgin olive oil 
• Salt and pepper to taste

 DIRECTIONS

Mix salad ingredients together. Toss with dressing to taste.

Roasted Salmon and Apple Vierge 

Why Chef Loves This: “Pairing fish with a vierge (or Mediterranean sauce) that includes diced apples is ideal because you don’t want to serve salmon with a heavy sauce and the apples give this dish a bit of a crunch. This recipe is very easy to make at home. You can also keep the sauce for up to three days in the fridge before using it.”

INGREDIENTS

• 8 oz salmon filet 
• 1 lemon 
• 1 diced green apple
• ¼ Tbsp green olives chopped, half or whole
• ¼ tsp capers 
• Extra Virgin olive oil to taste
• 1 Tbsp of each of chopped fresh cilantro and parsley
• 4 Tbsp orange juice 
• 2 tsp apple cider vinegar

 DIRECTIONS 

Preheat the oven to 320 degrees. Place the salmon in a roasting pan or baking dish and marinate it with olive oil and a splash of the orange juice for at least 15 minutes. Place the salmon in the oven and cook for about 10 minutes. While the salmon is cooking, mix the other ingredients together. Remove the salmon from the oven, top it with the remaining ingredients and serve.