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      RECIPE TITLE "Celery-Apple Salad with Currants and Walnuts" Author: Deborah Madison from the book The Savory Way Copyright 1997

    yieldsserves 6 to 8 time40 min. difficultydifficult


    • 1/2 cup dried currants
    • 1 large head of celery
    • 2 Golden Delicious apples
    • 5 or 6 pale green celery leaves
    • 4 parsley branches 10 walnuts, cracked and left in large pieces
    • 1 to 2 tablespoons walnut oil lemon juice or Champagne vinegar
    • salt
    • freshly ground pepper


    1. If the currants are hard, cover them with warm water and set them aside to soften while you cut the celery and apples.
    2. When they're soft, after 10 minutes or so, drain them and squeeze out the water.
    3. Separate the stalks of celery and peel the tougher outer stalks.
    4. Slice the celery into thin pieces, straight across or at an angle.
    5. Cut the apples into quarters or sixths if they're large and thinly slice them crosswise.
    6. Finely chop the celery leaves and the parsley and crack the nuts. Combine the celery, apples, currants, celery leaves, parsley, and walnuts in a bowl.
    7. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice or vinegar to taste, salt lightly, season with pepper, and toss again.

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