Celery and radish salad recipe
information
The average bunch of radishes available from greengrocers weighs about 100 g (4 oz), so you will need 2 bunches for this recipe.
ingredients
1 crisp dessert apple
1 small head celery, finely chopped
250 g (9 oz) radishes, thinly sliced
salt and freshly ground black pepper
1 small head celery, finely chopped
250 g (9 oz) radishes, thinly sliced
salt and freshly ground black pepper
Dressing
50 g (2 oz) curd cheese
4 tablespoons soured cream
2 tablespoons cider vinegar
1 teaspoon light soft brown sugar
1 clove garlic, crushed (optional)
4 tablespoons soured cream
2 tablespoons cider vinegar
1 teaspoon light soft brown sugar
1 clove garlic, crushed (optional)
method
1. Make the dressing: put the curd cheese into a large bowl and beat until softened. Gradually beat in the soured cream and vinegar, then the sugar and garlic, if using.
2. Core and finely chop (but do not peel) the apple. Add to the dressing with the celery and half the radishes and mix well, adding salt and pepper to taste.
3. Transfer the salad to a serving bowl and arrange the remaining radishes on top in an attractive pattern. Serve as soon as possible, at room temperature.
2. Core and finely chop (but do not peel) the apple. Add to the dressing with the celery and half the radishes and mix well, adding salt and pepper to taste.
3. Transfer the salad to a serving bowl and arrange the remaining radishes on top in an attractive pattern. Serve as soon as possible, at room temperature.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
