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Spinach has a taste and texture that pair well with fruit. Here, crispy apples and celery are featured with a zippy vinaigrette that Jennifer’s husband, Jay, created for the menu at their café, Nuttshell Next Door.
Serves 8


• 1/2 cup vegetable oil (125 mL)
• 2 tablespoons cider vinegar (30 mL)
• 2 tablespoons unsweetened applesauce (30 mL)
• 1½ teaspoon coriander seeds (7 mL)
• 1/2 teaspoon granulated sugar (2 mL)
• 1/2 teaspoon Dijon mustard (2 mL)
• Salt and freshly ground black pepper
• 1 bag (10 oz/300 g) baby spinach (about 10 cups/2.5 L)
• 4 stalks celery, thinly sliced on the diagonal
• 2 apples, thinly sliced


1. In a blender or in a tall measuring cup using an immersion blender, combine oil, vinegar, applesauce, coriander seeds, sugar and mustard; blend until well combined and seeds are cracked. Season to taste with salt and pepper.

2. In a large bowl, toss spinach with just enough of the dressing to coat the leaves lightly. Divide among individual serving plates or transfer to a large serving bowl.

3. In a small bowl, combine celery, apples and about 1/4 cup (60 mL) of the remaining dressing. Arrange on top of spinach and season to taste with salt and pepper. Serve extra dressing to drizzle over top, if desired, or reserve for another use.

Recipe from THE COMPLETE ROOT CELLAR BOOK: Building Plans, Uses and 100 Recipes
 by Steve Maxwell and Jennifer MacKenzie
(Robert Rose; May 2010 Softcover/$24.95)


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