Northern Spy, Honeycrisp, Empire, Orange Pippin and Spartan. These noteworthy apple varieties are flooding our farmers’ markets for fall. Other than being the ultimate portable snack (just imagine the sound of that juicy crunch), apples can go from your breakfast bowl to the dinner table. Slice them into oatmeal or bake them with a pork tenderloin – their tang and sweetness brighten up many a meal. I’ve used them here in this speedy-to-make version of the classic Waldorf salad. I substituted pecans for the usual walnuts, as my family prefers the sweeter, slightly less bitter nut. Serve with any meat or fish – if you’re still grilling this makes a great side.
1 cup celery (about 2 to 3 stalks)
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon salt.
1/2 cup roughly chopped whole pecans
Wash and slice apples into matchsticks (skin on). You can use any type of apple, but generally look for tangy, firm fleshed varieties; I used Ginger Golds. Slice celery into matchsticks. Combine in a serving bowl with the apple. In a small bowl, whisk mayonnaise with lemon juice and salt. (Start with 1 1/2 tablespoons lemon and taste – if your apples are very tangy, you might want a more mellow dressing.) Toss with the apples and celery, a generous grind of fresh black pepper and pecans.