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Celery Salad with Apples, Walnuts, and Mustard Vinaigrette

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Makes: 6 servings View Nutrition Facts


  • 8 medium celery stalks, thinly sliced
  • 1/3 cup  roughly chopped walnuts
  • 2 tablespoons  fresh lemon juice
  • 2 tablespoons  Dijon-style mustard
  • 1 clove garlic, crushed
  • 2 teaspoons  honey or maple syrup
  • 1/2 teaspoon  coarse sea salt or kosher salt
  • 4 tablespoons  extra virgin olive oil
  • 1 large Granny Smith apple
  • 1/4 cup  finely chopped celery leaves
  • Freshly ground black pepper


1. Place the celery in a bowl and cover with cold water. Refrigerate. In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer to a plate to cool.

2. In a salad bowl, combine lemon juice, mustard, garlic, honey, and salt. Whisk in the oil, and season with pepper. Peel and quarter the apple; core the quarters, and slice each quarter into 2 wedges. Cut the wedges across into thin slices, add them to the dressing, and toss. Drain the chilled celery and blot dry with a paper towel. Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately.

Celery Salad with Apples, Walnuts, and Mustard Vinaigrette
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