Apple and Celery Salad

By Leite's Culinaria

Ingredients

4 stalks (8 oz) celery (including tender, young leaves)
1 good eating apple (such as Granny Smith, Cox’s Orange Pippin, or Braeburn)
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise (more if needed to keep the apples form discoloring)
1 tablespoon heavy cream
Sea salt and freshly ground black pepper
Several sprigs fresh mint leaves (chopped, plus a a few extra for garnish)

Prep Time15mins
Servings4

Instructions

Using a small, sharp knife, peel away the tough outer strings from each celery stalk.

Thinly slice the stalks crosswise on the diagonal, then coarsely chop the leaves.

Peel the apple, quarter through the stem, and cut away the core. Starting from the short side, slice each quarter as thinly as possible. Working quickly, dump the slices into a bowl and toss them with the lemon juice, coating evenly to prevent browning.

Add the celery slices and leaves to the apple slices.

Spoon in the mayonnaise and cream.

Stir gently to coat the apple and celery. Top with the mint.

Transfer to a serving bowl, sprinkle with a pinch of salt and a few grinds of pepper, garnish with a mint sprig.