Serves 4 Salad Ingredients 4 Celery Sticks, washed and trimmed 2 Apples (Braeburn would be perfect) 1 Tablespoon lemon Juice 30g/1oz Walnuts (Toasted) Maple Dressing Ingredients 30ml Walnut Oil 10ml Lemon Juice 10ml Maple Syrup 1 tsp Dijon mustard Salt & Pepper Extra maple syrup to drizzle
1. Use a potato peeler to slice long tagliatelle-like strips from the celery stalks. Finely dice any leftover celery. 2. Peel, quarter, core and dice one apple. Drizzle with lemon juice to avoid discolouration. 3. Quarter & core the remaining apple, then score the skin of each quarter with a “V” shaped trench so that you can push the centre of the apple forward. (See picture) Repeat with more “V” cuts if desired. Drizzle the apple with lemon juice to avoid discolouration. 4. Tumble all the ingredients together, except for the scored apple quarters, and season to taste. 5. Pile an equal amount of the dressed salad on each plate, top with the apple quarters and extra maple syrup Recipe by Neil Armstrong, Ito Director of Food From ITO Restaurant, London