Tuesday, September 05, 2006

Schoolhouse Apple Salad

"There!" exclaimed Helen, putting the finishing touch to the last huge bowl of salad and stepping back to admire her handiwork. "That substantial salad unites beauty and utility."
--The Carter Girls' Weekend Camp, Speed, 1925

Uniting beauty, utility, and good taste at *my* house the last few weeks has been this delicious variation on Waldorf salad. The first apples are starting to come in at farmer's market, are crisp and firm, and have that delicious "I'm sort of a wild apple" tang to them. The Composer has had to ask if it was possible for a person to eat Too Much of this salad:

*Schoolhouse Apple Salad*

Wash, slice, and dice (but leave the peel on!):
4-6 red apples. Use the tartest, firmest, most interesting apples you can find.

Add to bowl:

4 stalks of celery, thinly sliced
3/4 c. raisins
1 c. coarsely chopped pecans

Toss lightly with 1/2 cup light mayonnaise (use as little as possible to barely coat), realizing that any and all of the above quantities are highly flexible. Use more or less according to what you like or have on hand. Best served deeply chilled--I like to chill my apples well before slicing. Even better tomorrow.

1 comment:

Anna said...

That is just how we make it too but try adding some large pieces of fresh walnuts or even at times some dates. Isen't this salad good!!!

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