Name: Autumn Apple and Walnut Salad
Yield: 4 to 6 portions
Ingredients: 3 scallions (green onions), well rinsed and cut diagonally into ½-inch pieces; ½ cup sherry vinegar, or more if needed; 2 Red Delicious apples, chilled; 2 Granny Smith apples, chilled; 1 cup chopped celery; Salt and freshly ground black pepper, to taste; 4 to 5 tablespoons walnut oil; ½ cup shelled walnut halves

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This crisp salad is rich with the special taste of sherry vinegar.

Ingredients

2 Granny Smith apples, chilled
2 Red Delicious apples, chilled
½ cup sherry vinegar,

Autumn
Gluten-free
Vegan

Method

Wash the apples and dry them well. Core and chop, but do not peel them, and toss them in a bowl with the sherry vinegar.
Add the celery, scallions, and walnut halves, and drizzle with 4 tablespoons of the walnut oil. Toss again.
Taste and correct the seasoning, adding more vinegar and up to 1 tablespoon more oil as necessary, and serve immediately.

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Ingredients

Method

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