Ingredients:
½ cup dried currants
1 large head celery
5-6 pale green celery leaves
2-3 apples
4 parsley sprigs
10 walnuts, cracked and left in large pieces
1-2 tablespoons walnut oil
lemon juice
sea salt
freshly ground pepper

Directions:

  1. If the currants are hard, cover them with warm water and set aside to soften while you cut the celery and apples. When they are soft, after 10 minutes, drain and squeeze out any water.
  2. Separate the stalks of celery and peel away the tough outer part. Slice the celery into thin pieces, straight across or at an angle. Cut the apples into quarters, or sixths if they are large, and thinly slice them crosswise. Finely chop the celery leaves and parsley and crack the nuts.
  3. Combine celery, apples, currants, celery leaves, parsley, and walnuts in a bowl. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice to taste, salt lightly, season with pepper and toss again.

Serves 6-8