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Celery, Green Apple, and Walnut Salad

This bright, crunchy salad pairs perfectly with rich, hearty fare.
Servings 4
Author Cheating Vegan

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice divided
  • 1 tablespoon minced shallot or 1 small minced garlic clove, because I forgot the shallot
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon miso paste
  • Kosher salt and freshly ground black pepper
  • 5 heaping cups thinly sliced celery stalks leaves included, sliced on the diagonal
  • 1 Granny Smith apple cored and thinly sliced
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup minced fresh parsley

Instructions

  1. At least 1 hour before serving, whisk the olive oil, lemon zest, 2 tablespoons of lemon juice, shallot (or garlic), celery seed, celery salt, miso, and a big pinch of salt and pepper in a small bowl. In a large bowl, toss the celery and apple with the remaining tablespoon of lemon juice. (According to Ina, even though there is lemon juice in the dressing this step makes a difference, and I believe everything Ina says.) Add half of the dressing and toss. Cover and refrigerate until ready to serve.
  2. Just before serving, toss the salad with the remaining dressing, the walnuts, and parsley.