From New Vegetarian,
Robin Asbell, Chronicle Books, 2009.
To begin I made the dressing. In the juice of half a lemon I
put a touch of vanilla paste and a pinch of salt. I beat these until all were
combined then added walnut oil and beat again.
I cut up two pears and one apple. Each was cut into quarters
and the cores removed. They were then sliced and placed in a bowl with the
dressing to ensure that they did not colour.
A stick of celery was chopped finely and added to the fruit.
A good handful of walnuts was chopped and also added. Fresh tarragon was
difficult to obtain so I added a sprinkling of dried tarragon and stirred it
in.
The salad was served with Brie.
This was a crunchy salad, sweet and with a touch or sour.
The hint of vanilla, which I had doubted when I added it, worked well with the
fruit. Brie, naturally, went well with the salad.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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