A bit of a waldorf salad...

Tamara West

...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

1. To make the dressing place the lime zest, egg and Dijon mustard in the bowl of a small food processor and process until combined.
2. With the motor running, slowly pour in the oil through the feed tube and process, adding the lime juice as it thickens.
3. Season well with salt and freshly ground black pepper.
4. Mix enough dressing through the prepared apples and celery along with the raisins and mint leaves to moisten and prevent the apples browning.
5. 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.