Green Apple and Celery Salad

By mirelsonp

Recipe source: Bon Appetit | November 2005

Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup Dijon mustard
• 5 teaspoons honey
• 2/3 cup extra-virgin olive oil
• 1 large bunch celery with leaves
• 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
• 3/4 cup walnuts, toasted, chopped

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

2. 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.)

3. 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.