Apple and Celery Salad with Walnuts & Mustard VinaigretteCreated by Peter Berley
Fresh Food Fast
Season(s): Summer, Fall
- 6 large or 8 medium celery stalks
- 1/3 cup roughly chopped walnuts
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon-style mustard
- 1 garlic clove, crushed
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 5 tablespoons extra virgin olive oil
- freshly milled black pepper
- 1 large apple
- 1/4 cup minced celery leave
Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Cut the celery on the bias into 1/8 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 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 cut each quarter into wedges. Cut the wedges crosswise 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.