...but without the walnuts.
Salads make for easy packed lunches. Pack the dressing in a small container to mix through just before eating to keep things fresh and crisp.
This salad is also lovely served with the fish cakes.
Ingredients
| 1 | Lime, zested and juiced |
| 1 | Egg |
| 2 tsp | Dijon mustard |
| ¾ cup | Olive oil |
| 2 | Red apples, cut, cored and sliced (Main) |
| 2 sticks | Celery, sliced |
| ½ cup | Raisins, (golden raisins are especially good) |
| 3 | Mint leaves, torn |
| 1 Tbsp | Sunflower seeds, toasted (optional) |
Directions
- To make the dressing place the lime zest, egg and Dijon mustard in the bowl of a small food processor and process until combined.
- With the motor running, slowly pour in the oil through the feed tube and process, adding the lime juice as it thickens.
- Season well with salt and freshly ground black pepper.
- Mix enough dressing through the prepared apples and celery along with the raisins and mint leaves to moisten and prevent the apples browning.
- Any remaining dressing can be stored in a jar in the refrigerator for a few days.
Chef's tips
- If a dressing is too tart, add more oil or more salt. A pinch or two of sugar also helps. Ripe but firm pears are a nice addition to this salad.
- Make up a variation of the salad - called Nicoise salad - using leftover roasted or boiled potatoes, a can of tuna or salmon, soft boiled egg and 2-3 cherry tomatoes. Add a few steamed green beans and pitted olives.