There's so much to do with celery, it seems to get used up in no time. It can be served with a dip or as part of lunches or after-school snacking.
It gets chopped into so many soups, salads, and side dishes that it's impossible to count. And it can adorn a Bloody Mary at a festive brunch.
But it's rare for celery to be the feature, as it is in this crunchy, refreshing salad to serve 8.
GREEN APPLE AND CELERY SALAD WITH WALNUTS
1/2 cup fresh lemon juice
1/2 cup Dijon mustard
5 tsp honey
2/3 cup extra-virgin olive oil
? salt and peppe, 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
1/2 cup walnuts, toasted, chopped
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. Combine celery, leaves, apples and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper. Source: epicurious.com
