Saturday, November 13, 2010
Apple Pistachio Salad
Adapted from the recipes at Tassajara Zen Mountain Center
2 1/2 Cups fresh apples, chopped 1/4-1/2" chunks
1 1/2 Cup celery, diced (or use cucumber)
1/3 Cup dried currants (or use tart dried cherries)
1 Tablespoon fresh mint, chopped
2/3 Cup shelled pistachio nuts
2 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1-1 1/2 Tablespoons honey, slightly warmed if solid
Soak chopped apples in lemon water for a few minutes to prevent browning, then strain. Combine apples, celery (or cucumber), currents (or tart dried cherries), and nuts.
Make dressing by whisking together lemon juice, vinegar, honey, and salt.
Toss salad with dressing and mint. Serve immediately.
Note: If you plan to let the salad set for a while before serving, wait to add pistachios to prevent them from softening.