Sunday, September 21, 2008

Apple Salad

Apples are in season! This salad is a refreshing side dish or lunch, and is a great way to use apples other than in baking recipes. If you would like to make the walnuts less bitter, blanch them for a minute and then remove their skins. Then toast them at 350 degrees for about 20 minutes. This recipe is from one of my favorite cookbooks, The Tassajara Recipe Book.
  • 3 Gala or Fugi apples
  • 3 tablespoons lemon juice
  • 3 celery stalks, thinly cut
  • 1 cup of pistachios or walnuts, chopped
  • 1/2 cup raisins
  • 2 tablespoons honey
  • 1 1/2 tablespoons of apple cider vinegar (use a little less if you're not fond of the vinegar flavor)
  • pinch of salt
  • fresh mint to garnish

Slice apples into half-inch pieces, and toss with the lemon juice. Combine the honey, vinegar and salt in a separate bowl and set aside. Add the celery, nuts and raisins to the apples. Pour the honey mixture over top. Feel free to add sugar or vinegar, depending on your taste buds! Garnish with fresh mint leaves and serve with fresh bread.

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