January 5, 2012
Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette
6 large or 8 medium celery stalks
1/3 cup (75g) walnuts, roughly chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons agave nectar
1/2 teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
freshly milled black pepper
1 large Granny Smith apple
1/4 cup (60g) celery leaves, minced
Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Cut the celery on the diagonal into 1/8-inch-thick pieces about an inch long. Transfer the celery pieces to a bowl of cold water and refrigerate.
In a small un-oiled skillet over medium heat, toast the nuts for three to four minutes, shaking the pan for even browning. Transfer to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, agave nectar, and salt. Whisk in the oil and season with pepper (to taste).
Peel and quarter the apple. Core and cut each quarter into two wedges. Cut the wedges crosswise into thin slices. Add the apple slices to the dressing and toss.
Drain the chilled celery and dry in a salad spinner or blot them dry with a paper towel.
Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately or refrigerate for up to one hour.
Recipe adapted from one by Peter Berley of North Fork Kitchen.
Read more from the Guide to Meat-Free Meals.