Time 10m Yield 1 serving (as a main course) Number Of Ingredients 5 Steps:
Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips. In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Time 20m Yield 4 Number Of Ingredients 12 Steps:
Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl. Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing. Serve immediately or cover and refrigerate for up to 24 hours.
Time 20m Yield Varies Number Of Ingredients 9 Steps:
Wash the apples and celery under cool running water. Slice the celery into small pieces. Set aside. Place mayonnaise in a large mixing bowl. Add the lemon juice. Add the honey. Add the salt. Add the black pepper. Whisk ingredients together to fully combine. Taste the dressing to see if it needs a bit more honey or sugar. Core the apples and cut into small diced pieces. Place apples in bowl with dressing. Toss to coat. Add the celery. Add the raisins. Add the walnuts if serving right away. Wait if not. Fold gently to fully coat with the dressing. Enjoy!
Time 1h10m Yield 4 servings Number Of Ingredients 19 Steps:
Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve. Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes. Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper. Toss together celery, apples, walnuts and onions, and with enough dressing to coat.
Time 10m Yield 6 servings. Number Of Ingredients 6 Steps:
Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.
Number Of Ingredients 6 Steps:
Combine all ingredients.
Time 1h Yield 8 serving(s) Number Of Ingredients 7 Steps:
Combine softened cream cheese, orange juice, orange rind and sugar, mixing until well blended. Add remaining ingredients; mix lightly. Chill.
