Recipe information
Yield
makes about 2 cups
Ingredients
1 Granny Smith apple
2 celery heart ribs
1 shallot, minced
1 tablespoon olive oil and 1 tablespoon walnut oil, optional, or 2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt
Preparation
Peel, core, and thinly slice the apple. Slice the celery hearts thinly on the diagonal. In a medium bowl, toss the apple and celery with the shallot, olive oil, vinegar, and salt, to taste.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
