Green Apple And Celery Salad With Walnut And Mustard Vinaigrette Recipes
GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE
Categories Fruit Mustard Nut Vegetable Appetizer Side No-Cook Thanksgiving Vegetarian Quick & Easy Apple Walnut Celery Fall Raw Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 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.
CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE
Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
- Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
- In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
- Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.
Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g
GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE
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]
Provided by dividend
Categories Apple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5
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