Author Notes
Horseradish is not my favorite thing to eat, but when I found myself with a fresh nub of it recently, I decided to try pairing it with one of my very favorite things to eat—apples. It makes for a nice side dish for simply grilled chicken, or eat it as a zippy afternoon snack. - vvvanessa —vvvanessa
Test Kitchen Notes
I’d hazard a guess that most users of this site already possess most of the ingredients for this pleasantly surprising salad in their late winter/early spring larders: a tart apple, a stalk of celery, some kind of roast-able nut, Greek yogurt and a couple of key condiments. This kicker to waking up this salmagundi of larder leftovers is the horseradish, and it carries out its culinary duty really, really well. The only tough decision about making this salad is whether to serve it as a starter, a side or a dessert. - cheese1227 —cheese1227
Ingredients
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1/4 cup
sour cream (Greek yogurt is a fine substitution)
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1 tablespoon
freshly grated horseradish
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1/2 teaspoon
fresh lemon juice
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1/4 teaspoon
Dijon mustard
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Tabasco sauce
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1
large apple that has a good amount of tartness, like Granny Smith, Sierra Beauty, or Honeycrisp, unpeeled and chopped into 1-inch chunks
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1
stalk of celery, cut into 1-inch chunks
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1/4 cup
roasted, unsalted hazenuts or pecans, roughly chopped
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kosher salt
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freshly ground black pepper
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celery salt
Directions
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In a medium bowl, whisk together the sour cream, horseradish, lemon juice, mustard, and 1-3 dashes of Tabasco (less is more).
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Fold in the apples, celery, and nuts. Season with kosher salt (about 1/4 teaspoon) and a generous grind of black pepper. Sprinkle lightly with celery salt. Mix again, and serve.
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