Fall Apple Celery Salad
Chef Suzanne Tracht of Jar – Los Angeles, CA
Adapted by StarChefs.com
November 2008
Yield: 6 servings
|
INGREDIENTS:
3 small McIntosh or Fuji apples, cored and sliced
4 large stalks of celery, sliced thinly crosswise
4 ounces baby arugula (wild, if available)
4 ounces watercress
3 ounces roasted Marcona almonds (or unsalted almonds)
3 ounces shaved Parmesan cheese
Salt and course black pepper, to taste
1 large lemon, quartered
2 tablespoons plus 2 teaspoons extra virgin olive oil
METHOD:
In a large bowl, toss together apple, celery, arugula, watercress, almonds and half of the Parmesan. Season with salt and pepper. Squeeze juice out of the lemon quarters over the salad and drizzle with olive oil. Toss to coat.
To Assemble and Serve:
Divide salad between six chilled salad bowls. Garnish with coarse black pepper and remaining half of Parmesan.
back to top |
