Sunday, November 28, 2010
I bought celery here for 50 cents and celery at another place for 69 cents. They were different types. Before Thanksgiving I had four heads of celery in my refrigerator. Crazy as that may sound it realy isnt. You see first up I use quite a bit in my stuffing, My children love celery. And I knew I could use with broths and such with the turkey carcass. I was right. It is nearly gone. I didn't overbuy.
When I was looking for another recipe I ran across this in my binder. I had cut it out from Bon Appetit. I was trying to pull together a binder of recipes that were arranged by fruits and vegetables or at least referenced them. I like that arrangement. Often I come home from the market with a vegetable and I want ideas. This is why I end up referencing online because it is so much more efficient. The only problem with that is you end up with a lot of recipes not necessarily good ones. I wanted a place that had recipes that I really liked. This one is a keeper for my binder.
Celery and Apple Salad
This recipe is adapted from Epicurious. I halved it. Next time, the only thing I might add is raisins.
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
6 stalks celery with leaves
2 large Crispin apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
1/4 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 enough to measure 1/2 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.