Apple Radish And Celery Salsa Recipes

APPLE, RADISH AND CELERY SALSA

Steps:

• In medium bowl, toss apple, radishes, celery, onions, basil and cranberries.
• In small bowl, mix oil, honey, vinegar, lemon peel and lemon juice with whisk. Pour over apple mixture and toss to coat. Season with salt and pepper.
• Cover; refrigerate 30 minutes to 2 hours. Serve chilled or at room temperature.

HORSERADISH & APPLE SALSA

Steps:

• Put the apple chunks in the saucepan, and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices. Remove the cover, raise the heat to bring the juices to a boil, and cook for 10 minutes or more, until the juices are syrupy and the apples very soft. Turn off the heat.
• Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a milder salsa, or a cup (or more) for greater pungency.
• With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce. Stir in the grated horseradish and cream, and turn into a serving bowl. Serve warm or cold.

TOMATILLO CELERY SALSA

Steps:

• Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into 1/4-inch dice. In a blender or food processor puree remaining tomatillos until smooth. Cut celery into 1/4-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.

CELERY AND RADISH SALAD

Steps:

• In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.