IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to soften while you cut the celery and apples. When theyre soft, after 10 minutes or so, drain them and squeeze out the water. Separate the stalks of celery and peel the tougher outer stalks. Slice the celery into thin pieces, straight across or at an angle. Cut the apples into quarters or sixths if theyre large and thinly slice them crosswise. Finely chop the celery leaves and the parsley and crack the nuts. Combine the celery, apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice or vinegar to taste, salt lightly, season with pepper and toss again. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (37%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 192.7mg||5 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 16.9g|
|Protein 0.7g||1 %|
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Calories per serving: 114
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