Even though I miss summer tomatoes come fall, at least I have apples with tangy, juicy crunch. A few weeks ago I tossed together a fall salad with simplicity of preparation that belies its sophisticated blend of flavor and texture.
For every two servings you’ll need:
- 1 well-washed apple
- 1-2 stalks of fresh celery
- 1 green onion or small bunch of chives
- 1 tablespoon, give or take, course-ground prepared mustard
- 1 teaspoon to 1 tablespoon apple cider vinegar
- optional: pinch of salt to taste
Cut the apple into quarters (eighths if its really big) and cut out the tiny bit of core. Slice the quarters or eighths across in sections about a quarter-inch thick. Thinly slice the celery across the grain. You should have a bit more apple than celery. Cut the green onions across the grain or snip the chives. Mix the mustard and cider vinegar in your serving bowl and toss with the apples, celery, and onion. Serve at room temperature or cold.
Do you eat fewer salads in the fall? Do you have a favorite fall salad recipe? Tell us here!
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