AUTUMN APPLE AND WALNUT SALAD
2 Granny Smith apples, chilled
2 Red Delicious apples, chilled
1/2 cup sherry vinegar, or more if needed
1 cup chopped celery
3 scallions (green onions), well rinsed and cut diagonally into 1/2 inch pieces
1/2 cup shelled walnut halves
4 to 5 tablespoons walnut oil
Salt and freshly ground black pepper, to taste
Wash apples and dry well. Core and chop, but do not peel. Place apples in a bowl with the sherry vinegar.
Add the celery, scallions, and walnut halves, and drizzle with 4 tablespoons of the walnut oil. Toss again.
Taste and correct the seasoning, adding more vinegar and up to 1 tablespoon more oil as necessary, and serve immediately.
Makes 4 to 6 servings
Source: Silver Palate Cookbook: 25th Anniversary Edition by Julee Rosso and Sheila Lukins
2 Granny Smith apples, chilled
2 Red Delicious apples, chilled
1/2 cup sherry vinegar, or more if needed
1 cup chopped celery
3 scallions (green onions), well rinsed and cut diagonally into 1/2 inch pieces
1/2 cup shelled walnut halves
4 to 5 tablespoons walnut oil
Salt and freshly ground black pepper, to taste
Wash apples and dry well. Core and chop, but do not peel. Place apples in a bowl with the sherry vinegar.
Add the celery, scallions, and walnut halves, and drizzle with 4 tablespoons of the walnut oil. Toss again.
Taste and correct the seasoning, adding more vinegar and up to 1 tablespoon more oil as necessary, and serve immediately.
Makes 4 to 6 servings
Source: Silver Palate Cookbook: 25th Anniversary Edition by Julee Rosso and Sheila Lukins
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