This salad is from a new cook book my son gave me for Christmas... Gordon Ramsays's MAZE.
Celery and Apple Salad
Trim, peel and julienne 3 stalks of celery and cut into 1 and 1 half inch pieces.
Thinly slice 1 granny smith apple, stack the pieces and slice into thin match stick pieces...squeeze a little lemon on the apple to keep from browning.
Separate the leaves from 1 chicory bulb and add to the above. Add the leaves of 1 Boston lettuce, toss altogether.
Toast a handful of walnuts to garnish the salad. Assemble the greens on 6 plates.
Assemble the salad on plates
Celery and Apple Salad
Trim, peel and julienne 3 stalks of celery and cut into 1 and 1 half inch pieces.
Thinly slice 1 granny smith apple, stack the pieces and slice into thin match stick pieces...squeeze a little lemon on the apple to keep from browning.
Separate the leaves from 1 chicory bulb and add to the above. Add the leaves of 1 Boston lettuce, toss altogether.
Toast a handful of walnuts to garnish the salad. Assemble the greens on 6 plates.
Add 3 tbsp boiling water to 3 ounces of Roquefort cheese... blend until smooth. Add half a cup of mayonnaise and blend...Place a dollop of dressing on the side of the plate and grate a couple of pecans over the greens and the dollop of dressing. That's the second course. Very rich but a small portion.
Assemble the salad on plates
Posts
No comments:
Post a Comment