Reviews Add Rating & Review
Back to Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette All Reviews for Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette
Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
