1/2 cup mayonnaise
3/4 teaspoon curry powder
1/4 teaspoon powdered ginger
1 tablespoon plus 1 teaspoon fresh lemon juice
1 crisp, sweet apple, such as Fuji
1 teaspoon fresh lemon juice
2 ounces walnut halves, lightly toasted and broken in half
1 cup sliced celery, sliced on the diagonal
1/2 small fennel bulb
1 Belgian endive, cut in chiffonade
4 romaine lettuce leaves, from the heart, cut in chiffonade
1/4 cup celery leaves, coarsely chopped
4 radishes, cut in half lengthwise and thinly sliced
1 tablespoon flat-leaf parsley
1/4 tablespoon cracked black peppercorns
1 tablespoon minced fresh chives
1. Mix together the mayonnaise, curry powder, ginger and lemon juice. Set aside.
2. Peel the apple and cut into 12 wedges. Cut away the core and slice each wedge into thin crosswise slices. Toss in a large bowl with 1 tablespoon lemon juice. Add the remaining ingredients, except the chives, and toss together.
3. Shortly before serving, toss the salad with the dressing. Garnish with chives and serve.