450 g (1 lb) eating apples
lemon juice
5 ml (1 tsp) sugar
150 ml (1/4 pint) mayonnaise (see below)
1/2 head celery, trimmed and sliced
50 g (2 oz) walnuts, chopped
1 lettuce, trimmed and separated
lemon juice
5 ml (1 tsp) sugar
150 ml (1/4 pint) mayonnaise (see below)
1/2 head celery, trimmed and sliced
50 g (2 oz) walnuts, chopped
1 lettuce, trimmed and separated
method
1. Core the apples, slice one and dice the rest. Dip the slices in lemon juice to prevent discoloration. Toss the diced apples in 30 ml (2 tbsp) lemon juice, the sugar and 15 ml (1 tbsp) mayonnaise.
2. Just before serving, add the celery, walnuts and remaining mayonnaise and toss together. Line a bowl with the lettuce leaves and spoon in the mixed ingredients.
Classic Mayonnaise
1 egg yolk
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) freshly ground pepper
2.5 ml (1/2 tsp) sugar
about 150 ml (1/4 pint) salad oil
15 ml (1 tbsp) white vinegar or lemon juice
makes about 150 ml (1/4 pint)
1. Put the egg yolk into a bowl with the seasonings and sugar. Mix thoroughly, then add the oil drop by drop, stirring, briskly with a wooden spoon the whole time or using a whisk, until the sauce is thick and smooth. If it becomes too thick add a little of the vinegar.
2. When all the oil has been added, add the vinegar gradually and mix thoroughly.
Note: Should the sauce curdle during the making process, put another egg yolk into a bowl and add the curdled sauce very gradually, in the same way as the oil is added to the original egg yolk.
2. Just before serving, add the celery, walnuts and remaining mayonnaise and toss together. Line a bowl with the lettuce leaves and spoon in the mixed ingredients.
Classic Mayonnaise
1 egg yolk
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) freshly ground pepper
2.5 ml (1/2 tsp) sugar
about 150 ml (1/4 pint) salad oil
15 ml (1 tbsp) white vinegar or lemon juice
makes about 150 ml (1/4 pint)
1. Put the egg yolk into a bowl with the seasonings and sugar. Mix thoroughly, then add the oil drop by drop, stirring, briskly with a wooden spoon the whole time or using a whisk, until the sauce is thick and smooth. If it becomes too thick add a little of the vinegar.
2. When all the oil has been added, add the vinegar gradually and mix thoroughly.
Note: Should the sauce curdle during the making process, put another egg yolk into a bowl and add the curdled sauce very gradually, in the same way as the oil is added to the original egg yolk.
serving amount
serves 4
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