This is a “do yourself a favor” salad. Not only is it really good, but when you look at it and crunch on it and find yourself chasing the last little pecan around your plate you feel like you just gave yourself an infusion of health. It is all green and fruity and sweet and a little tangy and best of all, simple.
|Apple, Grape and Celery Salad|| |
- 4 celery stalks
- a handful of red grapes
- ¼ cup chopped pecans
- 2 granny smith apples
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- Cut the grapes in half. Cut the apples into thin slices and then into bite sized pieces. And, cut the celery on the diagonal.
- Whisk together 1 tablespoon of white wine vinegar and 1 tablespoon of extra virgin olive oil. Toss in the other ingredients and season with a little salt and pepper.
I have two minor tips. I, being slightly obtuse at times, have always tried to cut my celery on the diagonal by angling my knife. In a blinding flash of the obvious it occurred to me that I could accomplish it by holding the celery stalk upright from the cutting board and an angle, and slicing down normally. It is safer and easier. Second, to keep apples from browning, simply submerge the cut apple pieces briefly in a bowl of slightly salted water. I find this to be nicer than using lemon juice in that it keeps your apples from tasting like lemons. Duh. That is it. It is wonderful.
This is adapted from a Martha Stewart Everyday Food recipe. I don’t remember the issue. I am dying to try this using walnuts instead of pecans and with a handful of blue cheese crumbles thrown in for good measure. Please tell me if you try it or think of any other good variations we can all try.