New-Wave Chowchow

Name: New-Wave Chowchow
Ingredients: 5 large celery stalks, minced, leaves reserved; 1 medium cantaloupe, seeded, peeled and minced; 1/2 pound seedless green grapes, minced; 1 medium Granny Smith apple, peeled, cored and minced; 10 medium radishes, minced; 1/2 fennel bulb, trimmed and minced; 1 small bunch arugula, washed well and shredded; 4 teaspoons salt (plus 1 teaspoon if serving cold); 1/2 teaspoon freshly ground black pepper; 4 tablespoons white-wine vinegar; 6 tablespoons walnut oil; 6 tablespoons vegetable oil; 4 tablespoons chopped fresh tarragon

13 ingredients

7 steps

Ingredients

5 large celery stalks, minced, leaves reserved
1 medium cantaloupe, seeded, peeled and minced
1/2 pound seedless green grapes, minced
1 medium Granny Smith apple, peeled, cored and minced
10 medium radishes, minced
1/2 fennel bulb, trimmed and minced
1 small bunch arugula, washed well and shredded
4 teaspoons salt (plus 1 teaspoon if serving cold)
1/2 teaspoon freshly ground black pepper
4 tablespoons white-wine vinegar
6 tablespoons walnut oil
6 tablespoons vegetable oil
4 tablespoons chopped fresh tarragon

Directions

1

Combine the minced celery, cantaloupe, grapes, apple, radishes, fennel and arugula in a large bowl.
2

In a separate bowl, dissolve 4 teaspoons of salt and the pepper in the vinegar.
3

Combine the oils and slowly whisk them in.
4

Mince the celery leaves and add them, along with the tarragon, to the dressing.
5

Toss the vegetable-and-fruit mixture with the dressing.
6

Serve immediately or refrigerate overnight.
7

(If serving cold, stir in 1 additional teaspoon salt.)