Cranberry-Apple Salad
Clark, Sarah and Alex brought this to Portland with them for Thanksgiving '89 despite 8 inches of snow. Upon tasting it, Ned and Barbara both proclaimed it top drawer and nominated it for status as an immediate Chester/Vestal tradition. Barbara will be serving it to Dorothy, Maya and Jo in Portland for Christmas '89.
Ingredients
1 pkg. fresh cranberries
1 cup sugar
4 large Granny Smith apples
1 dozen scallions, white part only
1 bunch watercress
chestnuts (optional and unnecessary)
3 tbsp olive oil
3 limes
2 tbsp Dijon mustard
Instructions
The night before, grind the cranberries with the sugar. Refrigerate. The day you intend to serve it, chop scallions and peel and chop the apples. Mix apples and scallions. Mix olive oil with lime juice and mustard. Pour over apples and scallions. Let marinate 8 hours. Clean and stem watercress. If you want chestnuts, slice flat side. Roast at 450 degrees until shells crack. Cool them. Peel and chop coarsely. To serve, arrange cranberry in center of a plate. Surround that with a circle of watercress, which is most dense at the outside edge of the plate. If desired, mix chestnuts with apple mixture. Then arrange apple mixture in a circle outside the cranberry and inside the watercress. The idea is to end up with three concentric circles.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.