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Crisp Celery & Apple Salad in Curry Cream Dressing

Cookbook

The Vegetarian Option

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo

Serves2

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbrunch, dinner, lunch

Taste and Texturecreamy, crisp, crunchy, fruity, savory, spiced, sweet, tangy

Type of Dishsalad

Ingredients

  • 2 Granny Smith apples, peeled
  • 4 crisp celery stalks, peeled
  • 1 tablespoon golden raisins, plumped for 10 minutes in a little boiling water
  • Generous squeeze of lemon juice
  • 2/3 cup heavy cream
  • 2 to 3 tablespoons "Curry Essence", or to taste
  • Cayenne pepper

Instructions

  1. To fashion the curry cream sauce for this, you will first need to make the curry “essence”, as I like to refer to it.

  2. A perfect light lunch eaten out of doors-and relatively healthful. So promptly ruin that with a nice cold beer or two.

  3. Cut the apples and celery into thick matchsticks. Carefully mix together with the raisins and lemon juice in a roomy bowl. Chill thoroughly for 30 minutes.

  4. In another smaller bowl, beat together the cream and curry essence until loosely thickened. Fold into the apple and celery, turn into a serving dish, and sprinkle lightly with cayenne.

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