Wes (my husband) had to go to the Clark Realty Annual Meeting & Potluck this morning and so I sent him off with a big bowl of Celery Salad. This recipe is adapted by one on Epicurious.com. I first tasted it when my friend Janet Montrosebrought some to a party at our house. I love the light crispy fresh salad so much that I make it often. It is best eaten immediately after making.
Here is the very easy recipe:
1/2 cup fresh lemon juice (I use Meyer because we can get them all year here)
1/3 cup Dijon mustard
5 teaspoons local honey (I use macadamia honey)
2/3 cup extra-virgin olive oil
lots of freshly ground black pepper
a generous pinch of sea salt ( use smoked salt here)
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 first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop. 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. Taste and season salad to taste with salt and pepper if needed.