Fold in the apples, celery, grapes, walnuts, and raisins, if using. Taste the salad for lemon juice and salt, adding more as necessary. Serve chilled, spooned over lettuce leaves, if you like. Tip: ...

Toss in lemon juice and olive oil, mixing until the celery is glazed. The salad should be juicy and vinaigrette should pool slightly at the bottom of the bowl. Taste and adjust seasoning ...

Add the small raw cauliflower pieces to the bowl, then the remaining olive oil, lemon juice, colatura, raisins, hazelnuts, onion, celery, capers, and parsley. Season with salt and pepper ...

Once you have tasted this salad, you'll be hooked ... Add the sliced onions and raisins to the pan. Bring to the boil, then reduce the heat, cover and simmer for a further 20 minutes.

Add a second tablespoon of butter, and when it has melted, add the apples and celery. Add the last tablespoon of butter, stir in well, and season with salt and pepper. When the apples and celery ...