The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.
Ingredients
1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup / 120 ml crème fraîche (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste
3 large celery stalks, sliced thinly
2 crisp heirloom apples, cut into sixths, and then thinly sliced*
4 handfuls arugula, baby gems, or baby romaine
1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts
Directions
Make the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife). Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.
When you're ready to serve, combine the celery, apples, salad greens, and most of the nuts with a few half of the dressing. Toss well, adding more dressing until it is to your liking. Finish with the remaining nuts, and any torn celery leaves.
