CookEat Recipe
Celery and Apple Salad with Mayonnaise
Thin strips of crisp celery and fresh apple tossed with a spiced dressing and a little mayonnaise.
Method
Steps
Step 1
Finely chop the parsley, chives, peeled shallots, quarter of a small garlic bean and rind of a quarter lemon. Mash them with the level teaspoon of curry powder, half teaspoon of Dijon mustard, light saltspoon each of English mustard powder and cayenne, four teaspoons of salt and light teaspoon of white pepper. Work in the first tablespoon of olive oil until almost a pulp, then mix in the first four tablespoons of white wine vinegar.
Step 2
Transfer this dressing mixture to a graduated jar. Add further olive oil and white wine vinegar in a two-to-one ratio until the mixture reaches one quart in total. Mix well, press through a strainer into a covered jar and refrigerate. Shake briskly before measuring any dressing.
Step 3
For the mayonnaise, whisk the commercially pasteurized egg yolk with the separate tablespoon of vinegar, one saltspoon of English mustard powder, two saltspoons of salt and one saltspoon of cayenne for two minutes. Add the separate three-quarter gill of cool olive oil drop by drop, whisking continuously. After all the oil has been added, continue whisking for four minutes. Add the juice of the separate quarter lemon and mix for one minute more. Keep this mayonnaise chilled until needed.
Step 4
Use two whole heads of crisp white celery. Scrape and trim them, remove the roots and any stale outer parts, separate the ribs, wash thoroughly, drain and dry well. Wash the three medium apples, peel and core them. Cut both the celery and apples into thin julienne strips and place in a salad bowl.
Step 5
Shake the chilled spiced dressing and measure three tablespoons of the finished dressing over the celery and apple. Mix gently. Just before serving, measure two tablespoons of the prepared mayonnaise into the salad, mix again and serve immediately. Keep the remaining dressing and mayonnaise refrigerated in separate covered containers.
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