Prep 20 mins
Cook 0 mins
I eagerily await each month for my issue of Bon Appetit magazine because of recipes such as this one. The best quality celery and the crispest apples you can find are very important for this recipe. Try to use organic or garden fresh celery with rich green stalks and leaves and not limpy. It will be worth it!
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Dijon mustard
- 5 teaspoons honey
- 2⁄3 cup extra virgin olive oil
- 1 head celery & leaves
- 1 head romaine lettuce
- 2 cups baby spinach leaves
- 1 small red onion, peeled, sliced, cut into crescents
- 2 large granny smith apples
- 3⁄4 cup walnuts, toasted and coarsely chopped
- Toast the walnuts in a dry skillet and set aside to cool.
- Trim the celery leaves off the head, chopping enough to measure 1 cup. Set aside.
- Thinly slice the celery stalks on the diagonal.
- In a large salad bowl, toss the celery stalks with the romaine lettuce, spinach and onion crescents.
- In a small, non-reactive bowl combine the lemon juice, Dijon mustard and honey. With a whisk, gradually mix in the olive oil. Season with salt and pepper.
- Peel and core the apples. Cut into quarters, then each quarter cut into 2 wedges. Thinly slice crosswise into triangle shapes. Toss the apples with some fresh lemon juice to stop them from browning.
- Combine the celery, celery leaves, and apples with the romaine, spinach and onions.
- Sprinkle salad with the toasted walnuts. Add the vinaigrette and toss to coat.
- Season with salt and pepper to taste.