RECIPE TITLE "Celery-Apple
Salad with Currants and Walnuts" Author: Deborah Madison from
the book The
Savory Way Copyright 1997
serves 6 to 8 40
- 1/2 cup
- 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
- freshly ground pepper
- If the currants
are hard, cover them with warm water and set them aside to soften while
you cut the celery and apples.
- When they're soft,
after 10 minutes or so, drain them and squeeze out the water.
- Separate the stalks
of celery and peel the tougher outer stalks.
- Slice the celery
into thin pieces, straight across or at an angle.
- Cut the apples into
quarters or sixths if they're large and thinly slice them crosswise.
- 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.
- 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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