Recipe by dividend
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]
Top Review by Chef Dudo
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.
- 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
Directions See How It's Made
- 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.