![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPBLEdRs0l5i3HIyRgQnwHv55c7IFutsoek5mXIc2fmDHU_DJAnfIqAGfPDnAB7IzI0Qu3rjL6zPhuz_EXEE6S8aABlj8bKQLko1lOSZbisQEv7fV89qEW-ivgxy4dWFg8mUKokMNedY/s800/SundaySuppers_peterberley_009.jpg)
Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette
Serves 4-6
6 large or 8 medium celery stalks
1/3 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
1/2 teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny Smith apple
1/4 cup finely chopped celery leaves
6 ounces young pecorino or gruyere, diced
Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 1/8-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.
In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.
Peel and quarter the apple, core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.
Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel.
Add the celery, celery leaves, walnuts, and cheese to the apples and toss. Serve immediately or refrigerate for up to 1 hour.
Recipe Courtesy of Peter Berley
Photography by Karen Mordechai
The salad in the photo appears to be served on a base of wild arugula, no?
ReplyDeleteoh this sounds delightful!!
ReplyDeletehi anonymous, yes - we served ours on a bed of arugula, you can do it with or without, both are lovely options.
ReplyDelete