Green Apple And Celery Salad With Walnuts And Mustard Vinaigrette Recipes

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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 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

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

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Steps:

  • Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
  • Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
  • In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
  • Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

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



Celery Lovers' Salad With Granny Smith Apples and Walnuts image

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

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra virgin olive oil
1 head celery & leaves
1 head romaine lettuce
2 cups baby spinach leaves
1 small red onion, peeled, sliced, cut into crescents
2 large granny smith apples
3/4 cup walnuts, toasted and coarsely chopped
salt
pepper

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  • 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.
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Top Asked Questions

How do you make celery salad dressing at home?
In a large bowl, combine sliced celery, celery leaves, apple slices, green onions, dates, and walnuts. Pour in the dressing to taste (I start with half) and toss to coat.
Can you make celery vinaigrette ahead of time?
(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.
What can I do with celery and celery leaves?
Alternately, you can place them in a skillet on the stove and toast over medium heat until fragrant, stirring occasionally. In a large bowl, combine sliced celery, celery leaves, apple slices, green onions, dates, and walnuts. Pour in the dressing to taste (I start with half) and toss to coat.
What are the ingredients in a Granny Smith apple salad?
Ingredients 1 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into... 2 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into... 3 3/4 cup walnuts, toasted, chopped More ...

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