CELERY LOVERS' SALAD WITH GRANNY SMITH APPLES AND WALNUTS
I eagerily await each month for my issue of Bon Appetit magazine because of recipes such as this one. The best quality celery and the crispest apples you can find are very important for this recipe. Try to use organic or garden fresh celery with rich green stalks and leaves and not limpy. It will be worth it!
Provided by COOKGIRl
Categories Fruit
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Toast the walnuts in a dry skillet and set aside to cool.
- Trim the celery leaves off the head, chopping enough to measure 1 cup. Set aside.
- Thinly slice the celery stalks on the diagonal.
- In a large salad bowl, toss the celery stalks with the romaine lettuce, spinach and onion crescents.
- In a small, non-reactive bowl combine the lemon juice, Dijon mustard and honey. With a whisk, gradually mix in the olive oil. Season with salt and pepper.
- Peel and core the apples. Cut into quarters, then each quarter cut into 2 wedges. Thinly slice crosswise into triangle shapes. Toss the apples with some fresh lemon juice to stop them from browning.
- Combine the celery, celery leaves, and apples with the romaine, spinach and onions.
- Sprinkle salad with the toasted walnuts. Add the vinaigrette and toss to coat.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 243.9, Fat 20.7, SaturatedFat 2.6, Sodium 107.4, Carbohydrate 14.8, Fiber 4, Sugar 9.6, Protein 3
CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN
A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
- About 10 minutes before serving, combine the celery roots and apples in a large bowl.
- Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
- Add half the cheese and gently toss.
- Garnish the salad with the remaining cheese. Serve immediately.
- NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.
Nutrition Facts : Calories 704.4, Fat 64.7, SaturatedFat 13.1, Cholesterol 31.2, Sodium 548.8, Carbohydrate 17.8, Fiber 3.8, Sugar 10.4, Protein 17.3
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE AND CELERY SALAD WITH CREAMY LEMON DRESSING
Count on a bushel's worth of crunchy flavor in this walnut and apple salad, made with an easy yogurt-mayo dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- In small bowl, mix dressing ingredients until blended. Refrigerate until serving time.
- Place apples in large bowl. Sprinkle with lemon juice; toss until coated.
- Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup. Cut celery stalks diagonally into 1/4- to 1/2-inch slices to measure 2 cups. Add to bowl with apples. Refrigerate until serving time.
- Just before serving, toss apples and celery. Add dressing; toss until coated. Sprinkle with walnuts.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 6 g, TransFat 0 g
APPLE, CELERY AND WALNUT SALAD
Crisp, crunchy and creamy salad.
Provided by wielkiatuin
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- String the celery and finely slice.
- Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
- For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
- Julienne the apples (cut into thin strips).
- Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.
APPLE, CELERY, AND WALNUT SALAD
Provided by Sheila Lukins
Categories Salad Side Back to School Backyard BBQ Lunch Apple Walnut Celery Healthy Low Cholesterol Potluck Parade Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.
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.
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- Preheat the oven to 350°. Toast the walnuts for 8 to 10 minutes, or until golden. Let cool, then coarsely chop the nuts.
- In a large bowl, whisk the vinegar with the shallot, mustard and a generous pinch each of salt and pepper; let stand for 10 minutes. Whisk in the olive oil and 1/4 cup of the blue cheese. Just before serving, add the celery root and apples to the dressing, season with salt and pepper and toss well. Add the chopped nuts and the remaining 3/4 cup of blue cheese and serve.
CELERY SALAD WITH APPLES AND WALNUTS - ORGANIC FACTS
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- For the celery salad, start with the celery stalks. Trim the leaves and keep aside. Now thinly slice the stalks on a deep diagonal. Place the celery stalk pieces in cold water for an hour. This will help soften them.
- Meanwhile, prepare the other ingredients. Preheat the oven to 350 degrees Fahrenheit. Spread out the walnuts on a rimmed baking sheet and toast until brown. This should take 8-10 minutes.
- Slice the apples with peels on. Quarter and then core the apple. Now cut each quarter in three. You should have 12 slices in all.
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- 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. DO AHEAD: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.
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