- Measuring cup, measuring spoons
- Medium bowl
- Cutting board, cutting knife
- Small whisk
- Large spoons, for tossing and serving
- Frying pan or pie plate for toasting walnuts
- 1 Tbs. light mayonnaise
- 1 Tbs. plain yogourt
- squeeze of fresh lemon juice, to taste
- sea salt, to taste
- 2 ribs celery
- 2 crisp, tart apples
- squeeze of fresh lemon juice
- 1/2 cup walnuts, coarsely chopped
- 1/4 cup dried cranberries (not traditional, but a nice Nova Scotian addition)
Whisk the dressing ingredients together in a small bowl or measuring cup.
1. Toast the walnuts, using either the stove-top method or the oven method:
Stove-top: Put a dry, heavy pan on the burner over medium heat. Add walnuts and stir them around until they smell toasty and have a few brown spots – be careful not to burn them! As soon as they’re toasted, dump them into a bowl so they don’t keep toasting. Let cool.
Oven: Preheat oven to 350℉. Put walnuts on a pan or pie plate and give them 5 minutes or so before checking on them and tossing them around. If they smell good and have a few brown spots, they’re done, otherwise give them another minute or two, but don’t forget about them! When they come out of the oven, dump them into a bowl so they don’t keep toasting. Let cool.
2. Cut the celery ribs in half lengthwise, then cut them into approximately half-inch pieces. Put them in a medium-sized bowl.
3. Cut the apples into quarters (we didn’t bother peeling them), cut out the core, and then cut each quarter lengthwise into thirds. Cut each wedge into approximately half-inch pieces. You want the celery and apple cubes to be about the same size. Squeeze a bit of lemon juice over the apples, to keep them from turning brown. Add to the bowl with the celery.
4. Toss the apple and celery with the dressing. Add the cooled toasted walnuts and dried cranberries, and toss again. Best served soon after making, so the dressing doesn’t get watery, and the walnuts soggy.
Adapted from: Dad’s Own Cookbook / Bob Sloan (1993)