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New Wave Chowchow New York Times Yield: 10 cups 5 large celery stalks, minced, leaves reserved 1 medium cantaloupe, seeded, peeled and minced 1/2 lb. seedless green grapes, minced 1 medium Granny Smith apple, peeled, cored and minced 10 medium radishes, minced 1 small bunch of arugula 1/2 fennel bulb, trimmed and minced 4 tsp. salt (plus 1 tsp. more if serving cold) 1/2 tsp. freshly ground black pepper 3 Tbsp white wine vinegar 6 Tbsp. walnut oil 6 Tbsp. vegetable oil 4 Tbsp. chopped fresh tarragon Combine the minced celery, cantaloupe, grapes, apple, radishes, fennel and arugula in a large bowl. In a separate bowl, dissolve 4 tsp. of salt and the pepper in the vinegar. Combine the oils and slowly whisk them in. Mince the celery leaves and add them, along with the tarragon, to the dressing. Toss the vegetable and fruit mixture with the dressing. Serve immediately or refrigerate overnight. |
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