Crisp Celery & Apple Salad in Curry Cream Dressing
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
- 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
To fashion the curry cream sauce for this, you will first need to make the curry “essence”, as I like to refer to it.
A perfect light lunch eaten out of doors-and relatively healthful. So promptly ruin that with a nice cold beer or two.
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.
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.
2009 Simon Hopkinson