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Apple, Celery Root and Endive Salad

 

 


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Green Apples
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Payson, Dale
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Apple, Celery Root and Endive Salad
Chef Patty Queen

Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

 Alibris

Serves 6

Vinaigrette
1 tablespoon toasted sesame seeds
1/4 cup rice wine vinegar
1 teaspoon chopped cilantro
2 tablespoons lime juice
1/2 teaspoon minced garlic
1/2 teaspoon minced orange peel
1 teaspoon ginger
Salt and freshly ground black pepper
1 tablespoon sesame oil
3/4 cup canola oil

To make vinaigrette:  In a stainless steel bowl, whisk together sesame
seeds, vinegar, cilantro, lime juice, garlic, orange peel, ginger, salt and
pepper. Whisk in sesame and canola oils until emulsified.

Salad
2 Granny Smith apples, skinned
and julienned
2 heads endive, julienned
1/2 celery root [celeriac], skinned
and julienned|
1 red [bell] pepper, julienned
1 bunch watercress, cleaned
1 cup basil leaves
1/2 cup cilantro leaves
6 radicchio leaves
Wonton wrappers, finely julienned and
deep-fried for garnish
2 tablespoons toasted sesame
seeds for garnish

In a large bowl, toss apples, endive, celery root, pepper, watercress, basil
and cilantro with 3/4 cup vinaigrette. On 6 chilled salad plates, place one radicchio leaf. Fill with salad mixture. Garnish with wonton strips and
sesame seeds.
 

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