Day 247: Celery & Apple Salad ♥ | A Veggie Venture: Day 247: Celery & Apple Salad ♥

Day 247: Celery & Apple Salad ♥

Celery & Apple Salad
One of my very favorite salads on all of A Veggie Venture, a 'wintry' mix of celery leaves, apples and a seductive lemon vinaigrette.

~recipe & photo updated 2007 & 2010~

2005: Some times the simple is sublime. Celery and apples, such every-day ingredients. Mustard and honey and lemon juice, such pantry staples. The combination really works. It's got crunch. It's got freshness. It's got flavor. It's made its way to the table twice in a week. The first plate came sans walnuts and sans photo, the second plate with and with. Either way, this salad is a definite keeper and is especially appropriate for late fall and winter.

TIP: Watch for stalks of celery with lots of leaves. Mostly the packers/grocers cut off the leafy ends but some bags have more than others. The leaves are very tasty but if you can't find any, just use salad greens underneath.

2007: I love honey crisp apples but a variety with more tartness (like the recommended and less expensive Granny Smith) is especially good in this salad. Plus, there's something about a 'green on green' salad that's especially attractive. I added a few dried sour cherries to the top: not half so good as toasted walnuts. All this said, this is one of my very favorite easy salads so I'm always on the look-out for celery with a good proportion of leaves still intact.

2010: "What are you looking for?" asked a fellow shopper in the grocery store, seeing me pull back the plastic from one stalk of celery after another. "I love the leaves," I told her with a smile. The leaves are slightly sharp and bitter, if you can't find a stalk with lots of leaves, supplement with other lettuce greens.

"Oh yes, it's a great tasting salad. I'm not much of a celery friend, but this one tastes good." ~ Didi


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

Juice of a lemon (about 2 tablespoons)
1 tablespoon good mustard (reduced from 2 tablespoons)
1 teaspoon honey (reduced from 2 1/2 teaspoons)
1 tablespoon olive oil (reduced from 1/3 cup)
Salt & pepper to taste (important, don't skip)

Celery leaves, chopped (or other salad greens)
2 ribs of celery, sliced thin on the diagonal
1 Granny Smith or another tart apple, cored and chopped [2007: honey crisp, cored & sliced]
2 tablespoons toasted walnuts or almonds, optional (reduced from 3/4 cup)

VINAIGRETTE Whisk together the dressing ingredients in a small bowl.

SALAD Arrange celery leaves or salad greens on four small plates. Add the celery and apple. Drizzle with the dressing. Top with toasted nuts.

© Copyright Kitchen Parade 2005


I made this too and so did alice at It was yummy.

Oh yes, it's a great tasting salad. I'm not much of a celery friend, but this one tastes good.

Thank you for all wonderful recipes! :)

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