Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

6 large or 8 medium celery stalks
13 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
½ teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny smith apple
¼ cup finely chopped celery leaves

DIRECTIONS

Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 18-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.

In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.

Peel and quarter the apple. Core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.

Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel. Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 hour.

© Recipe Property of Peter Berley

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