This is a perfect throw-together dish when you don't have much in the fridge beyond the ordinary: apples and celery. Substitute raisins, currants or dried cherries for the grapes, if you like. One or the other is bound to be languishing in the pantry. Cubed fennel bulb and the feathery fronds make a nice addition, if you have them. Pepitas are hulled pumpkin seeds. You'll find them packaged at Trader Joe's or Whole Foods. Be sure to toast extra—they make a nutritious and addictive snack. —Ann S
black mustard seeds
1 1/4 cups
cubed apple (sweet, or a mix of tart and sweet)
stalks celery with leaves, cut into small cubes
halved red grapes
1 1/4 cups
chopped arugula leaves
chopped cilantro leaves
1 1/2 teaspoons
apple cider vinegar
In This Recipe
Toast pepitas in a small dry skillet over medium heat. Shake the pan frequently while cooking to turn the seeds and prevent them from burning. Toast until seeds are spotted with golden-brown patches—this is what gives them flavor and crunch. Remove seeds from skillet and cool slightly.
Toast mustard seeds and fennel seeds in the same skillet, until they become fragrant and fennel takes on a golden hue—less than one minute. Remove from heat.
Combine three seeds, apple, celery, grapes, arugula, cilantro, walnut oil and vinegar in a bowl. Toss ingredients together to fully coat. Season with salt to taste and toss again.