Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com.
From Chef Curtiss: The combination of apples should change with the seasons, making sure that you buy firm, sweet, and crunchy varieties. Braeburn, Empire, Granny Smith, Fuji, and Pink Lady are all good year-round varieties.
Apple & Celery Salad With Lemon Shallot Vinaigrette
- 1medium Braeburn apple, quartered, cut into 1⁄2-inch bias
- 1medium Granny Smith apple, quartered, cut into 1⁄2-inch bias
- 2middle celery stalks with leaves, split lengthwise, cut into 1⁄2 “ bias 1⁄4 cup parsley, chopped
- 4Tbspsunflower seeds
- 2Tbsplemon juice
- 2Tbspextra virgin olive oil
- 1Tbspcider vinegar
- 1TbspDijon mustard
- 1pinchsea salt
- 1pinchblack pepper, fresh ground
- Combine all ingredients in a mixing bowl. Mix well.
- Divide among plates and serve.
Amount Per Serving
- Calories: 138
- Total Fat: 7.67g
- Sodium: 139mg
- Total Carbs: 16.12g
- Dietary Fiber: 3.63g
- Sugars: 10.42g
- Protein: 2.54g
Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer. Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.