Braeburn and Arugula Salad
October 7th, 2008
After my trip to Pike’s Place, I had a lot of apples on my hands. Although I simply ate most of them out of hand, I decided to try the Braeburn in a salad. There are several qualities of the Braeburn that make it ideal for a salad. It browns relatively slowly, it has a gorgeous thin skin, and it has a sharpness that makes it the perfect for pairing with cheese.
All apples brown when cut or bruised. It is a chemical reaction between phenolic compounds, plant enzymes, and oxygen. Although they are usually kept separate in the intact apple, they combine and react when the structural integrity is compromised. It is a defensive response:
“This system is one of the plant’s chemical defenses: when insects or microbes damage its cells, the plant releases reactive phenolics that attack the invaders’ own enzymes and membranes. The brown pigments that we see are essentially masses of spent weapons” (On Food and Cooking, 269).
Although the browning can be avoided with acid (lemon juice is commonly used), heat, or storage in a space with limited oxygen, none of these treatments is always appropriate in a salad. The Braeburn browns a little slower than other apples, so it is a good salad option.
I decided to play on the tart/sweet play of flavors in the Braeburn by pairing it with spicy, peppery arugula, sharp cheddar, radishes, and rich, chewy pecans.
It is a simple salad to prepare, and it makes for a fresh, elegant lunch. Although it could be well-paired with a simple vinaigrette, I prefer to let the ingredients shine through. It can be served deconstructed or in traditional form.
Enjoy!