Ingredients
- Serves 4
- ½ -1 lemon juice only
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ½ cup extra virgin olive oil
- Salad
- 6 stalks celery and any lighter coloured leaves
- 2 large granny smith apples, cores removed and cut into thin wedges
- ¾ cup toasted walnuts, lightly crushed
- Pinch sea salt flakes and cracked black pepper
CELERY, GREEN APPLE AND WALNUT SALAD
Method
- For the dressing - Whisk first 3 ingredients in small bowl to blend
- Gradually whisk in oil
- Season vinaigrette with salt and pepper
- Salad Trim celery leaves and pull leaves off (roughly about a cup)
- Slice the celery stalks thinly on the angle
- Combine celery, celery leaves, apples, and walnuts in large bowl
- Add vinaigrette and toss to coat
- Season salad to taste with salt and pepper, toss once again to combine and serve
Comments
A classic combination which is fresh, crunchy and highly nutritious
Thanks to BRYDONE GROWERS - celery, THE PORRIDGE BAR – walnuts, and WILLOWBROOK ORCHARD – apples for providing the ingredients used in the demonstration at the market
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