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Stalking a celery salad recipe

By Lisa Abraham
Akron Beacon Journal

Posted: Tuesday, Jan. 22, 2013

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Green Apple and Celery Salad

From www.epicurious.com.

1/4 cup fresh lemon juice

1/4 cup Dijon mustard

5 teaspoons honey

2/3 cup extra-virgin olive oil

Salt and pepper, to taste

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

3/4 cup walnuts, toasted, chopped

WHISK lemon juice, mustard and honey in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

TRIM celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

DRAIN celery; pat dry with paper towels. Combine celery, celery leaves, apples and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

YIELD: 8 servings.

There’s so much to do with celery, it seems to get used up in no time.

For dipping, there’s creamy blue cheese; for spreading, peanut butter and cream cheese. Sticks are great in lunches and for after-school snacking.

It gets chopped into so many soups, salads, and side dishes that it’s impossible to count. And what’s better than a nice stalk sticking out of a Bloody Mary at brunch?

But it’s pretty rare that celery becomes the feature, as it is in this dish where it’s tossed with sliced apples for a crunchy, refreshing salad.

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