Napa Cucumber Salad With Lemon Rosemary Dressing - cooking recipe

Ingredients

1 English cucumbers (see note) or 1 armenian cucumber, diced (see note)
1/2 head napa cabbage, thinly sliced
1/4 jicama, cut in julienne strips
1 tart apple, diced
1/2 cup dried cranberries
1/4 cup chopped walnuts
salt & fresh ground pepper
Dressing
1/4 cup lemon juice
1/4 cup canola oil
1/4 teaspoon dried rosemary (very well crumbled)
1 pinch celery seed (see note)
2 tablespoons creme fraiche

Preparation

Toss the vegetables and fruit together in a large salad bowl until well mixed.
Beat the dressing together well with a fork or a whisk and pour over the salad.
Allow to stand in the fridge for 1 hour.
Toss again to blend flavors well.
Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired.
Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups.
Note: The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.