I was in the mood for a nice, fruity salad a little while back. But I was growing tired of leaves in my salads – arugula, spinach, lettuce. Been there, done that.
I wanted a salad that focused on things other than the green leaves. I wanted it to have a bit more substance and fill to it. And I wanted a crisp bite without the overbearing taste.
Radish never turns down apples in her salad (well, maybe she does, but rarely) but at the same time, I didn’t want to recreate a Waldorf – no blue cheese to overtake the fruit. I liked the idea of nuts, but I wanted them to add some sweetness, so they would have to be candied.
The BF was ecstatic to finish a generous bowl saying that it made for a perfect complement to the baked rainbow trout I made. I was just excited to watching him devour the mix, realizing this was a keeper of a recipe.
Apple Celery Salad with Candied Pecans
Putting It All Together:
Makes 4 generous or 8 side servings.