New-Wave Chowchow

Ingredients

• 5 large celery stalks, minced, leaves reserved
• 1 medium cantaloupe, seeded, peeled and minced
• ½ pound seedless green grapes, minced
• 1 medium Granny Smith apple, peeled, cored and minced
• 10 medium radishes, minced
• ½ fennel bulb, trimmed and minced
• 1 small bunch arugula, washed well and shredded
• 4 teaspoons salt (plus 1 teaspoon if serving cold)
• ½ teaspoon freshly ground black pepper
• 4 tablespoons white-wine vinegar
• 6 tablespoons walnut oil
• 6 tablespoons vegetable oil
• 4 tablespoons chopped fresh tarragon

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    999 calories; 84 grams fat; 6 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 33 grams polyunsaturated fat; 59 grams carbohydrates; 10 grams dietary fiber; 42 grams sugars; 8 grams protein; 3837 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 cups

Preparation

1. Combine the minced celery, cantaloupe, grapes, apple, radishes, fennel and arugula in a large bowl.
2. In a separate bowl, dissolve 4 teaspoons of salt and the pepper in the vinegar. Combine the oils and slowly whisk them in. Mince the celery leaves and add them, along with the tarragon, to the dressing.
3. Toss the vegetable-and-fruit mixture with the dressing. Serve immediately or refrigerate overnight. (If serving cold, stir in 1 additional teaspoon salt.)

15 minutes