Apple, Celery and Walnut Salad

 

 

 

One of the few mixed salad combinations that works really well. The tart combination of apple and celery makes it an excellent counterbalance to rich meats such as duck or pork, or it may be served as a first course on its own.

 

 

 

Serves 6

 

 

 

1/2 head of celery

 

8oz (225g) green dessert apples

 

8oz (225g) red dessert apples

 

2 tablespoons (2 American tablespoons + 2 teaspoons) approx. lemon juice

 

1 level teaspoon castor sugar

 

5fl oz (150ml/generous 1/2 cup) Mayonnaise (see recipe)

 

2oz (55g/1/2 cup) shelled fresh walnuts

 

 

 

Garnish

 

sprigs of watercress

 

freshly chopped parsley

 

 

 

Separate the celery, wash it and chop or julienne the stalks into 1 1/2 inch (4cm) lengths. Put them into a bowl of iced water for 15-30 minutes. Wash and core the apples, and cut into 1/2 inch (1cm) dice.

 

 

 

Make a dressing by mixing the freshly squeezed lemon juice, castor sugar and 1 tablespoon (1 American tablespoon + 1 teaspoon) of mayonnaise.  Toss the diced apple in the dressing and let it stand while you prepare the remainder of the ingredients.

 

 

 

Chop the walnuts roughly. Add the celery and the walnuts to the diced apple with the rest of the mayonnaise, and mix thoroughly. Taste and correct seasoning.

 

 

 

Garnish with sprigs of watercress and scatter some chopped parsley and the remainder of the chopped walnuts over the centre.