Celery Sunchoke And Green Apple Salad With Walnuts And Mustard Vinaigrette Recipes

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GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

Categories     Fruit     Mustard     Nut     Vegetable     Appetizer     Side     No-Cook     Thanksgiving     Vegetarian     Quick & Easy     Apple     Walnut     Celery     Fall     Raw     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup 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
3/4 cup walnuts, toasted, chopped

Steps:

  • Whisk first 3 ingredients 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.

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

  • Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
  • Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
  • In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
  • Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE



Celery Root and Apple Salad with Hazelnut Vinaigrette image

Provided by Molly Wizenberg

Categories     Salad     Mustard     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Parmesan     Apple     Fennel     Healthy     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 small garlic clove, pressed
1/4 cup hazelnut oil plus additional for drizzling (optional)
2 tablespoons olive oil
Salad:
1 medium celery root, peeled, cut into matchstick-size strips
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
Parmesan cheese shavings

Steps:

  • For vinaigrette:
  • Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
  • For salad:
  • Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE



Green Apple and Celery Salad With Walnut and Mustard Vinaigrette image

This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]

Provided by dividend

Categories     Apple

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra virgin olive oil
1 bunch celery & leaves
2 large granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges, then thinly sliced crosswise into triangle
3/4 cup walnuts, toasted, chopped

Steps:

  • Whisk first 3 ingredients 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.

Nutrition Facts : Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5

CELERY LOVERS' SALAD WITH GRANNY SMITH APPLES AND WALNUTS



Celery Lovers' Salad With Granny Smith Apples and Walnuts image

I eagerily await each month for my issue of Bon Appetit magazine because of recipes such as this one. The best quality celery and the crispest apples you can find are very important for this recipe. Try to use organic or garden fresh celery with rich green stalks and leaves and not limpy. It will be worth it!

Provided by COOKGIRl

Categories     Fruit

Time 20m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra virgin olive oil
1 head celery & leaves
1 head romaine lettuce
2 cups baby spinach leaves
1 small red onion, peeled, sliced, cut into crescents
2 large granny smith apples
3/4 cup walnuts, toasted and coarsely chopped
salt
pepper

Steps:

  • Toast the walnuts in a dry skillet and set aside to cool.
  • Trim the celery leaves off the head, chopping enough to measure 1 cup. Set aside.
  • Thinly slice the celery stalks on the diagonal.
  • In a large salad bowl, toss the celery stalks with the romaine lettuce, spinach and onion crescents.
  • In a small, non-reactive bowl combine the lemon juice, Dijon mustard and honey. With a whisk, gradually mix in the olive oil. Season with salt and pepper.
  • Peel and core the apples. Cut into quarters, then each quarter cut into 2 wedges. Thinly slice crosswise into triangle shapes. Toss the apples with some fresh lemon juice to stop them from browning.
  • Combine the celery, celery leaves, and apples with the romaine, spinach and onions.
  • Sprinkle salad with the toasted walnuts. Add the vinaigrette and toss to coat.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 243.9, Fat 20.7, SaturatedFat 2.6, Sodium 107.4, Carbohydrate 14.8, Fiber 4, Sugar 9.6, Protein 3

SUNCHOKE AND APPLE SALAD



Sunchoke and Apple Salad image

In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories     salads and dressings, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Steps:

  • Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
  • Toss the hot sunchokes with the remaining salad ingredients.
  • Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

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  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
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