Celery Apple Granita Recipes

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APPLE CELERY GRANITA

Categories     Juicer     Dessert     Freeze/Chill     No-Cook     Frozen Dessert     Wasabi     Apple     Celery     Summer     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9



Apple Celery Granita image

Steps:

  • Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
  • Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
  • Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
  • Stir together wasabi and enough water to make a pourable sauce.
  • Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.

1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/3 cup sugar
3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks
6 medium celery ribs without leaves (1 pound)
1/2 teaspoon wasabi paste or powdered wasabi
1 to 1 1/2 teaspoons water
Flaky sea salt such as Maldon
1 to 2 tablespoons fruity extra-virgin olive oil
Equipment: an electric juice extractor

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



Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

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.

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

GREEN APPLE-MINT GRANITA

Provided by Food Network Kitchen

Time 4h25m

Yield 4 servings

Number Of Ingredients 4



Green Apple-Mint Granita image

Steps:

  • Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
  • Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
  • Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
  • Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.

1/2 cup sugar
1 cup packed fresh mint
1 large Granny Smith apple
Juice of 2 limes

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