Peter Berley, former executive chef of Angelica Kitchen in New York City and author of "The Flexitarian Table," created this healthier version of a traditional family favorite."My mom liked to combine apple, celery, raisins, and walnuts with some mayo," he says. "It was one of the salady things she'd put out with the meal. My recipe is a postmodern expression of that. The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."
This is a great pickled "vegetable" to keep in the fridge for sandwiches and salads. The recipe can be halved if desired.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.