Apple, Celery-and-English Walnut Salad

Ingredients

• 3 medium Apples
• 1/2 cup English walnuts
• 2 stalks Celery
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1/2 cup Mayonnaise
• 2 large Eggs
• 1 pint Olive oil
• 2 tablespoons Vinegar
• 2 tablespoons Lemon juice
• 1/2 teaspoon Salt
• 1/8 teaspoon Cayenne pepper
• 4 tablespoons Boiling water

Instructions

1. 1Peel and cut the apples into small cubes. Cut the edges of the apples in small Vandykes (decorative cuts). Keep fresh in cold water until ready to serve.
2. 2Blanch the walnuts (boil for a few minutes) and break them into pieces. Cut the celery into thin slices.
3. 3Marinate the apple cubes and walnuts with olive oil and lemon juice for half an hour.
4. 4Beat the yolks of 2 raw eggs with a small wooden spoon or silver fork. Add the salt and cayenne pepper and mix again; then add all of the vinegar and lemon juice, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a teaspoonful of oil. Continue beating in the oil, increasing the quantity added at one time to a teaspoonful, and finally to a tablespoonful, until the whole quantity has been used. Lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place.
5. 5Drain the marinated apples and walnuts. Add the celery and mayonnaise dressing. Serve in cups made by removing the pulp from red apples.