Apple, Chicory and Celery Salad with Tarragon Cream

Name: Apple, Chicory and Celery Salad with Tarragon Cream
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tub (10.6 oz/300 g) crème fraîche, full fat, preferably; 6 sticks of celery, very finely sliced; Several sprigs of tarragon, finely chopped; 1 tub (10.6 oz/300 g) crème fraîche, full fat, preferably; 3 heads of chicory, cut into 1-inch/2.5-cm lengths; 3 eating apples, cored and diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This salad makes a delicious first course in the winter months. Use a good eating apple like Cox’s Orange Pippin. I leave the skins on, but you may prefer to peel them.

Ingredients

3 eating apples, cored and diced
3 heads of chicory, cut into 1-inch/2.5-cm lengths
6 sticks

Starter
Gluten-free
Winter
Vegetarian

Method

Blend together the ingredients for the Tarragon Cream and season to taste. Mix the apples, chicory and celery together in a bowl and stir in the Tarragon Cream until everything is well blended. Serve on small plates accompanied by Hot Cheesy Scones with Poppy Seeds.