Prep 20 mins
Cook 0 mins
This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Dijon mustard
- 5 teaspoons honey
- 2⁄3 cup extra virgin olive oil
- 1 bunch celery & leaves
- 2 large granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges, then thinly sliced crosswise into triangle
- 3⁄4 cup walnuts, toasted, chopped
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- 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.).
- 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.
Fresh, tasty, easy to make. When I made the vinaigrette I thought it looked rather a lot and considered just adding half of it to the salad. But then I thought, make it as it says and see what happens. Sure glad I did, it was just the right amount. Thanks for sharing.