Celery and Apple Salad - Pilar Hernández's Chilean Kitchen
My mom used to make this celery and apple salad when I was little, and I loved it, especially in the summer when the celery is so refreshing. I hadn't made it in ages, but since I had some great apples on hand, I decided to give it a try.
Ingredients · Servings 4
- 4 large outer celery branches or stalks
- 1 large red or green apple, as desired
- apple cider vinegar
- pickle or gherkin juice
- olive oil
- salt and pepper
Method · PT-497396H59M24S
- Clean the celery stalks, trimming off the ends, leaves, and any damaged or unsightly pieces. I don't usually shred it, especially if it's going to be diced as it is in this salad. Cut into pieces between 0.5 cm and 1 cm.
- Dice the apple into squares the same size as the celery. Dress with vinegar, oil, salt, and pepper. If you like pickles, adding a little of the juice from the jar is a good idea.
- Serve.
I always try to make crunchy salads like these when the main course has little texture, such as risotto or mashed potatoes. This creates more contrast and makes it more satisfying for the diners. Coleslaw is also a great crunchy and delicious option.
Description
A typical Chilean salad.
