Celery Sunchoke And Green Apple Salad With Walnuts And Mustard Vinaigrette Recipes

SUNCHOKE AND APPLE SALAD

In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories salads and dressings, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

Sunchoke and Apple Salad image

Steps:

Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
Toss the hot sunchokes with the remaining salad ingredients.
Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

Ingredients

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

SWEET POTATO, CELERY, AND APPLE SALAD

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Sweet Potato, Celery, and Apple Salad image

Steps:

In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
Drizzle dressing over salad and season with salt and pepper.

Ingredients

2 tablespoon lemon juice
1 tablespoon freshly grated ginger
2 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small sweet potato, peeled and finely julienned (2 cups)
1 tart apple, cored and finely julienned
1 stalk celery, thinly sliced
2 scallions, thinly sliced
3 radishes, finely julienned
3 tablespoon toasted sesame seeds
1/4 cup packed fresh cilantro leaves

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

Apple and Walnut Salad image

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.

Ingredients

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE

This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]

Provided by dividend

Categories Apple

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Green Apple and Celery Salad With Walnut 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.

Nutrition Facts : Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5

Ingredients

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