We tried this recipe: http://www.myrecipes.com/recipe/celery-apple-salad The recipe called for 2 cups each honey crisp apple and celery; we estimated this to be 1 large honey crisp apple (1/4” slices with skin on) and 4 stalks celery (cut in 1/2” diagonal slices). We increased the dressing to the juice of one lemon (not just 2 Tbsp) and a corresponding amount of olive oil. For the parsley, we estimated ½ cup to be 1/3 to ½ a bunch of leaves, roughly chopped into 1/2” pieces). For the red onion, we used one thinly sliced shallot bulb, cut along the grain, which we soaked in icy water (with a splash of white vinegar) for 10 mins to remove the sharp flavor and then drained before adding to the salad (see https://www.thekitchn.com/take-the-bite-out-of-raw-onions-with-this-one-simple-step-61685). (Dec. 2017)
Cooking Adventures 