Description
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]
Ingredients
- Fresh Lemon Juice
- Dijon Mustard
- Honey
- Extra Virgin Olive Oil
- Celery & Leaves
- Granny Smith Apples
- Walnuts
Instructions
- 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
- 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