- 4
Ingredients
- 2 T fresh-squeezed lemon juice
- 2 T Dijon mustard
- 1 T + 1 tsp. Agave Nectar or honey (Use Agave Nectar for South Beach Diet)
- 6 T extra-virgin olive oil
- 5-6 large stalks celery with leaves
- 2 large Granny Smith apples
- salt to taste
- 1/2 cup walnuts, toasted then chopped
- 1/2 cup dried cranberries (optional, but nice if you're serving this for Thanksgiving
Preparation
Step 1
(Makes 4-6 servings; adapted slightly from Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette in Bon Appetit, November 2005.
Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar, and olive oil and set dressing aside.
Wash celery stalks and dry with paper towels, making sure both stalks and leaves are very dry. Cut leaves away from stalks and chop to make 1/2 cup chopped celery leaves. Slice stalks on the diagonal into very thin slices, enough to make 2-3 cups sliced celery.
Combine sliced celery, chopped celery leaves, and apple/dressing mixture and stir to combine. Add enough more dressing so celery and apples are well moistened, but not overly wet. (You may not need all the dressing.) Season salad with salt to taste.
Toast walnuts in a dry pan over high heat for about 2 minutes, or until they start to smell toasty. (The toasted walnuts will smell a bit like popcorn.) Coarsely chop walnuts, then mix walnuts and dried cranberries (if using) into salad and serve.