Granny Smith & Celery Salad
"I had the most fantastic side salad from a cafe yesterday. I believe I have recreated it! It was originally made with peanuts but I prefer toasted pecans. Try both and see what you think."
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 large granny smith apples, peels on, cored
- 2 stalks celery, sliced on the diagonal
- 1⁄2 cup pecan halves, toasted, substitute peanuts
- 1⁄4 cup flat leaf parsley, chopped
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- salt
- pepper, several grinds
directions
- Toast pecans halves in a 375° oven for 5-7 minutes. Watch closely to avoid burning. Cool completely, Chop into desired size.
- Slice the apples into long matchstick pieces or chop into bite size pieces.
- Slice the celery on the diagonal into bite size pieces 1/2" thick
- Rinse, pat dry and chop parsley.
- Make vinaigrette add salt and pepper to taste.
- Toss all ingredients together, chill and serve.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
