Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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What to drink: Hard cider, served in your prettiest Champagne flutes. Ingredients:
1/4 cup fresh lemon juice |
1/4 cup dijon mustard |
5 teaspoons honey |
2/3 cup extra-virgin olive oil |
1 large bunch celery with leaves |
2 large granny smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes |
3/4 cup walnuts, toasted, chopped |
Directions:
1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
2. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
3. Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
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