Apple salad with celery stalk and toasted walnuts
Ingredients (serves 4)
• 700 g Red Delicious • 400 g celery • 30 g honey • 30 ml apple cider vinegar • 30 ml olive oil • a dash of red curry powder • salt and pepper • 20 g onions.
For the presentation
• 100 g walnuts • olive oil • rocket, finely chopped.
Peel, halve, core and thinly slice the apples. Prepare and wash the celery, then cut it into strips. Blanch the apples and celery separately in salted water and cool them in cold water. Drain and air dry on a cloth or paper towel. Mix the honey, apple cider vinegar, olive oil, curry, salt and pepper until the sauce thickens. Peel and dice the onion small. Add to the sauce. Season the salad with this dressing and set aside for a while.
Toast the walnuts in a frying pan with a little oil. Arrange the salad on plates, sprinkle the toasted walnuts on top and garnish with the rocket.