This is a salad that surprises me. I love it even though it incorporates ingredients I’m typically not a fan of (raisins and raw celery). I first tried this salad back in graduate school. We had great potlucks and even though money was tight for most of us, people always brought something interesting to try. Like this simple apple salad.
My friend Robert brought this salad once and when I asked him about the recipe he chuckled. He said it was just things he had at home and threw together. I thought it was worth writing down. The recipe has been sitting in my files for well over a decade with the title of Robert’s Salad. During the fall and winter soup/roasting season I often find myself with extra celery to use up. So I finally broke out Robert’s recipe (or rather ingredient list). My husband and I both wondered why we don’t have this salad more often. Now we will.
I usually make my own vinaigrette but I’ve always liked the Newman’s Own Balsamic Vinaigrette (you can get it in Sweden!!!) and that is what Robert originally used. You can use whatever brand of vinaigrette you prefer or mix up your own. Toasting the pine nuts adds a nice depth to them. The crunchy apples, celery and toasted nuts in contrast to the sweet raisins and tang of the vinaigrette is a winning combination. I hope you enjoy Robert’s salad as much as we do. Maybe it will even find its way to your next potluck.
Apple salad with balsamic vinaigrette
serves 2 as a side
1 large apple, cored and diced ( I use Jazz apples)
fresh lemon juice
1 stalk celery, sliced
1/4 cup (35g) raisins
3 tablespoons pine nuts, toasted
2 tablespoons chopped flat-leaf parsley
2-3 tablespoons Newman’s Own Balsamic Vinaigrette (or balsamic vinaigrette of your choice)
Cut the apple, sprinkle it with lemon juice and toss. Add the remaining ingredients and toss everything together well. The salad can be made a couple of hours ahead, just keep it refrigerated and then add the pine nuts just before serving so they don’t get too soggy.