Celery and Apple Salad

• 6 ribs celery (about 8 ounces), as white as possible
• 2 medium-size Red Delicious apples (12 ounces)
• 1 1/2 tablespoons lemon juice
• 1/2 cup sour cream
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 6 lettuce leaves, for garnish

1. Trim celery ribs to remove leaves (reserving the trimmings for stock), and peel ribs with vegetable peeler if outer surface is tough or fibrous.
2. Wash and cut the ribs into 2-inch pieces.
3. Then press the pieces flat on the table and cut them lengthwise into thin strips.
4. You should have about 2 1/2 cups.
5. Place in a bowl.
6. Since the apples are not peeled, wash them thoroughly in warm water, scraping lightly with a knife if necessary to remove any surface wax.
7. Stand apples up and cut them lengthwise on all sides into slices 1/2-inch thick until you reach core.
8. Discard it, pile apple slices together and cut into 1/2-inch strips.
9. Add pieces to celery along with the all ingredients except lettuce leaves and mix well.
10. To serve, arrange lettuce leaves on six individual plates and spoon the salad onto the leaves.

celery, red delicious apples, lemon juice, sour cream, freshly ground black pepper, salt, sugar

Taken from cooking.nytimes.com/recipes/3936 (may not work)