salad prep

Preparing a very crunchy salad.

March 14: Radish, Celery and Apple Salad

Yesterday’s salad was basically this recipe from Seven Spoons, minus the parsley.

In a medium bowl, toss together the radishes, apple, celery and parsley. Squeeze over a bit of lemon juice, a fine drizzle of honey, and a larger splash of olive oil. Toss gently, so that everything is well coated, then add a sprinkle of sea salt and a good grind of pepper. Toss again and taste for seasoning.

Easy peasy.


It paired nicely with bacon and baby spinach quiche with creme fraiche and cheddar cheese… recipe my own invention.

I wish the radishes had been freshly pulled from our garden. These tasted a bit old and tired from a long travel. But it was roaringly windy last night and the temperature this morning was 17 degrees. Garden season seems far away.

This is the first salad this month with celery – lovely, crisp and green. When I think of celery, I remember this wonderful essay by A.A. Milne, A Word for Autumn, written in the day when vegetables were grown and served strictly seasonally.

Last night the waiter put the celery on with the cheese, and I knew that summer was indeed dead.

I am ready for winter to die next. March, we’re halfway through.

The flower that wilted last year is gone. Petals once fallen are fallen forever. Flowers do not return in the spring, rather they are replaced. It is in this difference between returned and replaced that the price of renewal is paid. – Daniel Abraham