Instructions: Peel onion; halve lengthwise, through stem. Cut halves crosswise in thin slices. Separate layers and place in bowl. Quarter apples and core them. Cut quarters crosswise into paper-thin slices; toss with onions.

Combine vinegar, sugar, salt, celery seeds and cayenne; stir to dissolve. Add buttermilk and stir; add oil gradually, beating with whisk to blend. Add Worcestershire to taste. Toss with apples and onions. Chill until serving.

Yields 4 servings.

This crisp salad is from "Uncommon Fruits and Vegetables," by Elizabeth Schneider (Harper and Row, 1986)

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