Sainte-Maure de Touraine Salad with Apples and Pistachio Butter
Sainte-Maure was soft-spoken, more fragile. He reclined on the couch in his gray fur coat and murmured in his sleep about a salad. “Pistachios,” he whispered, his whiskers twitching, “apples, grapes.” I darted into the kitchen and rummaged for my mandoline. A cheese so delicate requires a salad of thin shavings, I think. Using a mandoline, I shredded cucumbers and apples, a few green onions, and then I tossed these with greens and some lemon. Nothing more. Instead of adding pistachios on top, I climbed into the fridge to root out a jar of pistachio butter. The inspiration came from a salad I once ate that was served on a swirl of homemade pistachio butter—I love the memory of the fork tines catching on a little bit of that cream as I swept up each bite of salad.
- ½ green apple, thinly sliced
- 1 celery stalk, thinly sliced
- 1 green onion, thinly sliced
- 2 handfuls of mixed greens
- half a lemon
- sea salt
- dill and mint, for garnish
- handfuls of grapes
- 4 tablespoons pistachio butter (see note)
- Sainte-Maure de Touraine
- Toss apple slices, celery, green onion, and greens in a bowl with lemon and sea salt. Mix with your hands. Serve on a plate you have prepared with a good shmear of pistachio butter. Sprinkle with fresh herbs and grapes, and top with a few sliced rounds of Sainte Maure de Touraine
- You can buy prepared pistachio butter, which I used initially. Then I tried making my own using a recipe from Coffee and Quinoa. All you have to do is combine a cup of pistachios with honey in a food processor—add some coconut oil along the way to smooth things out. The results are delicious, but I didn’t achieve quite the same ultra creamy consistency I yearned for. Just sayin’.
culture: the word on cheese https://culturecheesemag.com/