Best of all, the leftovers were excellent for lunch the next day. I love a recipe that goes above and beyond.
I combined the celery with a tart Granny Smith apple, then tossed it in a full-flavored honey mustard vinaigrette. Some toasted walnuts rounded out the dish.
It's a good winter salad. Just remember that celery is a heavily-pesticided vegetable, so only eat it if it's certified organic.
Celery Salad
2 tbsp lemon juice
2 tbsp dijon mustard
2 tsp honey
1/3 cup olive oil
6 large stalks celery
1 granny smith apple
1/3 cup walnuts
Whisk together lemon juice, mustard and honey. Gradually whisk in oil. Season with salt and pepper if desired. Set aside.
Wash celery. Separate stems from leaves. Slice the stems in long thin diagonal slices. Mince leaves to make about half a cup. Cut apple in quarters, remove the cores, then slice crosswise into thin triangular pieces.
Toast the walnuts over medium heat until aromatic, about 3 minutes. Chop coarsely.
Combine the celery stems and leaves, apple and walnuts. Toss with dressing to taste. Serve extra dressing on the side.
Serves 3-4
Celery Salad
2 tbsp lemon juice
2 tbsp dijon mustard
2 tsp honey
1/3 cup olive oil
6 large stalks celery
1 granny smith apple
1/3 cup walnuts
Whisk together lemon juice, mustard and honey. Gradually whisk in oil. Season with salt and pepper if desired. Set aside.
Wash celery. Separate stems from leaves. Slice the stems in long thin diagonal slices. Mince leaves to make about half a cup. Cut apple in quarters, remove the cores, then slice crosswise into thin triangular pieces.
Toast the walnuts over medium heat until aromatic, about 3 minutes. Chop coarsely.
Combine the celery stems and leaves, apple and walnuts. Toss with dressing to taste. Serve extra dressing on the side.
Serves 3-4
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