Notes: Chef Eric Skokan at Gold Lake Mountain Resort and Spa in Ward, Colorado, serves this simple dish as a palate cleanser. Prepare through step 2 up to 3 hours ahead; cover and chill.
6 tablespoons lemon juice
2 Granny Smith apples (1 lb. total)
1/3 cup orange juice
2 tablespoons salad oil
1/3 cup finely slivered fresh mint leaves
8 butter lettuce leaves, rinsed and crisped
Fresh mint sprigs
How to Make It
In a 4- to 5-quart bowl, mix lemon juice with 1 quart water. Rinse apples, cut in half, and core; thinly slice lengthwise, then cut slices into matchstick-size slivers. As apples are cut, immerse in lemon water.
Drain apples thoroughly in a colander; return to bowl. Add orange juice and oil, and mix gently.
Just before serving, add mint leaves. Mix gently and add salt to taste. Place a lettuce leaf on each of 8 salad plates. Spoon apple salad equally onto lettuce leaves; garnish with mint sprigs.