← Back to Search Results
Grilled Apples with Herbes de Provence and Micro Greens Recipe-21077

Photo by: Joseph DeLeo
Comments: 0


The presentation of this dish is visually striking, and your guests will surely never have eaten an apple prepared this way before. Marinating and then grilling apples is a novel way to use a fruit that is always at hand. The sugar in the apples caramelizes beautifully on the grill, on a grill pan, or in the oven under the broiler. The tapenade garnish really dresses up the plate, whether you squirt it from a squeeze bottle or just drizzle it over the top of the apples with a spoon.

Yield: Serves six


  • 3 Braeburn, Mutsu, or Crispin apples, peeled, halved, and cored
  • 3 tablespoons sherry vinegar
  • 1 large shallot, minced
  • ¼ teaspoon salt
  • Dash of freshly ground black pepper
  • 1/3 cup extra virgin olive oil, plus more as needed
  • ½ teaspoon minced fresh thyme
  • ½ teaspoon minced fresh rosemary
  • ½ teaspoon minced fresh marjoram
  • ½ teaspoon minced fresh Italian parsley
  • 10 kalamata olives, pitted
  • 3 cups micro greens, washed and dried


Make about 8 slices lengthwise down the apple halves but not all the way through one end, so that they are still in one piece and will fan out when softened by cooking.

In a large bowl, combine the sherry vinegar, shallot, and salt and let sit for 5 minutes to let the flavors mellow. Add the pepper and whisk in the olive oil and herbs. Add the apples to the bowl and toss to coat them with the vinaigrette. Cover the bowl with plastic wrap and let the apples sit at room temperature for at least 1 hour and up to 2 hours.

Prepare a grill or heat a grill pan over medium-high heat. Remove the apples from the vinaigrette and reserve the vinaigrette. Lay the apples on the grill, flat side down, and grill them until browned, 4 or 5 minutes. Turn the apples and brown the other side for another 5 minutes. The apples should be caramelized and softened.

There should be about 8 tablespoons of vinaigrette left in the bowl. Remove 3 tablespoons of the vinaigrette and combine it with the olives in a food processor, mini chopper, or blender. Process until you have a fine paste. Thin the paste with water, if desired. Transfer the olive dressing to a squeeze bottle with a large opening, or reserve it in the work bowl.

In a medium bowl, toss the remaining vinaigrette with the micro greens. Arrange the greens on the center of 6 plates and top each with an apple half, slightly fanned out, cored side up. Drizzle some of the olive dressing over the top, or squirt it decoratively with the squeeze bottle. Serve immediately.


Make-ahead: The apples can be grilled up to 4 hours before serving and kept at room temperature.

Tip: If you can’t find micro greens in your grocery store, try using baby arugula or any other tender lettuce.

© 2006 Meredith Deeds, Carla Snyder

Nutritional Information

Nutrients per serving (% daily value)

173kcal (9%)
44mg (4%)
24mg (41%)
154mcg RAE (5%)
0mg (0%)
2g (9%)
13g (20%)
170mg (7%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
nigella-express Nigella Express
by Nigella Lawson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
lidias-italy Lidia's Italy
by Lidia Bastianich
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
good-to-the-grain Good to the Grain
by Kim Boyce

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?