This salad reminds me of my grandmother, who used to make it for us. I love its old-fashioned simplicity and its mix of crunches. It’s a little sweet from the apple and the pecans and a little bitter from the celery and the mayonnaise adds just the right touch. I don’t add too many other things to it, though others often to. Why mess with perfection?
All of the measurements are ‘-ish’--you can adjust them for what you have on hand and/or what you like. You can use yogurt instead of mayonnaise, but it’s just not the same...After all, there’s a reason it’s a classic, eh?
2 crisp apples
6-8 large stalks of celery
1/2 cup / 100 g pecan pieces
3 soup spoons of mayonnaise
- Wash, core and roughly chop the apples. Don’t peel them--the peel adds color to the salad!
- Wash and roughly chop the celery and add it to the apple pieces.
- If the pecan pieces are halves, crumble them with your fingers. Add them to the apples and celery.
- Add the mayonnaise and mix gently. Serve chilled.
Serves 4 if they like it and 10 if they don’t.
Variations -- if you feel the need mess with a classic:
- Add 1 cup red or green grapes, cut in half.
- Serve over freshly washed lettuce.
- Replace the pecans with walnut pieces.
- Add 1/2 cup raisins.
- Chop everything fine and serve on leaves of Belgian Endive as an appetizer.