Carrot and celery salad

Name: Carrot and celery salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 medium-sized carrots; 250 g Celery Tuber; 6 TABLESPOONS Lemon juice; 1/2 bunch flat leaf parsley; 1 sour apple; 2 discs Pineapple (canned); 2 Walnut halves; 3 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 2 TABLESPOONS Currants

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 medium-sized carrots
250 g Celery Tuber
6 TABLESPOONS Lemon juice
1/2 bunch flat leaf parsley
1 sour apple
2 discs Pineapple (canned)
2 Walnut halves
3 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
2 TABLESPOONS Currants

Directions

1
Peel, wash and roughly grate the carrots and celery. Sprinkle with 4 tablespoons of lemon juice. Wash parsley, dab dry and remove leaves. Chop half of the leaves. Wash apple, quarter it, remove core.
2
Cut the flesh into slices. Sprinkle with remaining lemon juice. Cut the pineapple into small pieces. Chop walnuts. Mix vinegar, chopped parsley, salt and pepper. Whip oil into it.
3
Carrots, celery, pineapple. Mix walnuts and currants and arrange on plates. Pour some vinaigrette over the salad. Garnish with the remaining parsley and apple wedges. The rest of the extra vinaigrette is enough.
4
It goes well with brown bread.