Green Apple And Celery Salad With Walnuts And Vinaigrette

By á-174942

Ingredients

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

Details

Servings 8

Preparation

Step 1

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.

This recipe yields 8 servings.

What to drink: Hard cider, served in your prettiest Champagne flutes.