A crunchy salad that’s a wonderful accompaniment to a summer barbecue.
1 cup slivered almonds (Nut Trek, Shop 55-56, Dairy Hall)
1 bunch celery stalks, chopped into bite-sized chunks, include the lighter green leaves from the smaller middle stalks (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 pink lady apple, skin on and cut into bite-sized chunks (Fruit & Veg Supply, Stalls 21-25, H Shed)
¼ cup extra-virgin olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
squeeze lemon juice (Fruit & Veg Supply, Stalls 21-25, H Shed)
small handful fresh flat-leaf parsley, roughly chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
Dry-fry the slivered almonds in a hot pan, stirring constantly, until lightly toasted.
Combine celery and apple in a serving bowl and sprinkle with toasted almonds.
In a separate bowl, whisk together oil, lemon juice and parsley. Season to taste. Drizzle dressing over celery and apple and enjoy!