Okay, so it would appear that I’m going through a phase where I like apple-nut salads with honey dressing. You’ll have to excuse me if this gets a little repetitive. The novelty of this Epicurious recipe, though (at least for me), is that it uses an entire bunch of celery, leaves and all. Most recipes call for one or two sticks, then you’re stuck with the rest in your crisper drawer. But not here! The whole thing gets turned into a salad. And a good one, too: I thought the celery might be overwhelming, but it actually mixes in quite well with the nuts and apples. I recommend you assemble this salad only before serving, as always. This makes about 4 servings if it is the main course.
¼ cup fresh lemon juice
¼ cup Dijon mustard
2 Tbsp honey
2/3 cup finishing quality 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
¾ cup walnuts, toasted and chopped
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper, to taste.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal.
Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
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