CookEat Recipe
Celery and Apple Salad
Julienned crisp celery and apple tossed with four tablespoons of Filippini vinaigrette.
Method
Steps
Step 1
Make the complete No. 863 dressing: mash its curry, mustards, cayenne, washed chopped herbs, shallots, garlic, salt, pepper and lemon zest in a clean bowl. Mash in one tablespoon olive oil, then whisk in four tablespoons white-wine vinegar. Add further oil and vinegar in a 2:1 volume ratio until the mixture reaches about one US quart, strain, cover and refrigerate promptly.
Step 2
Trim and wash two celery stalks; drain and dry well. Cut into thin julienne strips. Peel and core three medium apples, then cut them into similar thin strips close to service.
Step 3
Shake the chilled dressing and measure four tablespoons. Combine celery and apple in a clean salad bowl, toss gently with the measured dressing and serve promptly. Refrigerate surplus dressing separately without claiming a fixed storage life.
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