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






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.