INGREDIENTS
500g (1lb 2oz) crisp, red-skinned apples, cored and diced
juice of 1⁄2 lemon
4 celery sticks, thickly sliced crossways
150ml (5fl oz) mayonnaise
salt and freshly ground black pepper
85g (3oz) walnuts, coarsely chopped
snipped chives, to garnish
METHOD
Place the diced apples into a mixing bowl and pour the lemon juice on top. Coat the apple well, as this will prevent discolouring.
Add the celery, mayonnaise, and season to taste with salt and pepper. Mix well, then cover and chill.
Remove the salad from the refrigerator, stir in the walnuts, sprinkle with the chives, and serve.
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