- Prep Time
- 4 ServingsServings
- 1 c. mayonnaise
- 1/4 c. sour cream
- 1 tsp. lemon juice
- 2 tsp. granulated sugar
- 1/4 c. chopped Italian parsley
- 1 tbsp. chopped basil
- 1 tsp. chopped dill
- 4 large ribs celery
- 1 large Granny Smith apple
- 1 c. toasted walnuts
- 1/3 c. California raisins
- Kosher or sea salt and freshly ground pepper
- 4 large radicchio or butter lettuce leaves
2 In a mixing bowl, whisk together the mayonnaise, sour cream, lemon juice and sugar. Stir in the chopped herbs.
4 Using a vegetable peeler, peel away the stringy outer layer of the celery. Cut the celery diagonally into thin slices (you''ll need about 2 cups). Place in a mixing bowl.
5 Cut the apple in half from top to bottom. Remove the core.
6 Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
7 Place a large radicchio or butter lettuce leaf on each of 4 salad plates or bowls.
8 Divide and spoon the salad on top. Sprinkle on a few more raisins and/or walnuts to garnish the salad if you like and serve.
Source: Chef Roy Harland and California Raisin Marketing Board