Celery and Carrot Salad

Ingredients

• 1.1 stalk celery, thinly sliced lengthwise
• 2.green pepper, half; sliced very thin lengthwise
• 3.3 carrots, peeled and shredded; use Magimix or food processor
• 4.mushrooms, raw; thinly sliced; a handful
• 5.1 green apple, diced with skin on
• 6.2 avocado, ripe; peeled; sliced lengthwise; acidulated in orange and lemon juice
• 7.5 millilitre orange juice, for acidulating avocado
• 8.5 millilitre lemon juice, for acidulating avocado
• 9.lettuce, to line the plate
• 10.5 millilitre vinegar, for dressing
• 11.salt, for dressing; see uncertainty note
• 12.5 millilitre sugar, for dressing
• 13.1.25 millilitre black pepper, for dressing
• 14.5 millilitre English mustard, prepared; for dressing
• 15.60 millilitre salad oil, for dressing

Method

1. 1.Line a flattish dish with lettuce.
2. 2.Mix the celery, the green pepper, the carrots, the mushrooms and the apple together. Heap this mixture towards the centre of the plate.
3. 3.Beat all dressing ingredients together and drizzle about 4 tablespoons over the salad.
4. 4.Acidulate the avocado pear slices in the orange and lemon juices.
5. 5.Decorate the salad with the crescents of avocado, working from the centre out.
6. 6.Garnish with tomato, parsley, chopped spring onion and sliced hard-boiled egg.

Notes

• An alternative Creamy French Dressing appears on the same card (see creamy-french-dressing.yaml) — the author states she prefers it.