Celery & Green Apple Salad with Mustard Vinaigrette
Submitted by happyzhangbo
Crisp celery meets tart Granny Smith apples in this vibrant salad tossed with toasted walnuts and a tangy honey-mustard vinaigrette for the perfect balance of crunch and zing.
YIELD
8 servingsPREP
8 minCOOK
0 minREADY
15 minPicture this: the sharp snap of fresh celery stalks, the sweet-tart bite of green apples, and the earthy crunch of toasted walnuts all coming together in one bowl.
This isn’t your grandmother’s celery stick. The honey-mustard vinaigrette brings a bright, punchy contrast that makes every bite sing.
Best of all, you can prep the components a day ahead and toss them together right before serving, making this an ideal make-ahead side for potlucks or weeknight dinners.
Kitchen Tips
- Ice bath magic: Soaking the sliced celery in cold water makes it extra crispy and removes any bitter edge.
- Toast those walnuts: A quick toast in a dry skillet brings out nutty oils and adds depth you can’t get from raw nuts.
- Apple prep: Cut apples just before serving to prevent browning, or toss with a squeeze of lemon juice if prepping ahead.
- Celery leaves: Don’t toss them! The leaves add a fresh, herbal note that complements the mustard beautifully.
Ingredients
peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes *
Directions
Whisk honey, mustard and lemon juice in small bowl to blend.
Gradually whisk in olive oil.
Season with salt and pepper to taste.
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 with salt and pepper if desired.
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