Apple, celery and walnut salad
Äpple-, selleri- och valnötssallad
I was bought up on meat, potatoes and two hot veg. Salad was for cold meat, never for hot. I was genuinely surprised to discover that Swedes often serve salads with hot food. The most famous example is pressgurka (pressed cucumber) and rårörda lingon (lingoberry sauce) with köttbullar (meatballs), but there are many other examples.
Apple and celery are natural companions, in both hot and cold food, so there is nothing particularly remarkable about this recipe or especially Swedish. I’ve included it on this site merely to encourage you to try combining salads and hot food. There is another big advantage to this: there is less last minute work if the salad is already on the table! This salad goes very well with venison, pheasant and pork. Please give it a try! John Duxbury
For a sweeter salad to accompany cold food, replace the grapes with currants and reduce the amount of vinegar.
|6-8||celery sticks, including leaves|
|3||eating apples, such as Cox's|
|100 g||(4 oz)||white grapes, such as Muscat|
|2 tbsp||extra virgin olive oil|
|3 tbsp||apple cider vinegar|
|2 tsp||runny honey|
|salt and freshly ground black pepper|
1. Trim the pale yellow leaves from the celery and reserve. Cut the celery sticks into bite-sized pieces and put in a large salad bowl.
2. Core the apples, cut into bite-sized wedges and add to the bowl.
3. Add the walnut pieces.
4. Rinse the grapes and pick them over to remove any that are blemished. Halve them and add to the bowl.
In a small bowl whisk together the oil, vinegar, honey and black pepper. Add to the salad and toss all the ingredients together. Leave for 10-20 minutes for the flavours to mix.
6. Have a taste and add a bit more vinegar or honey if required. Add salt to taste. Roughly chop the reserved celery leaves and scatter on top. Place on the table so it is ready when you serve the hot food!
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