Apple Celery Salad

April 6, 2008

“To eat is a necessity, but to eat intelligently is an art.” – Francois De La Rochefoucauld

This is a great spring/summer recipe! I’ve made this salad combination multiple times, mostly with a mustard dressing. This time I opted for simple citrus vinaigrette.

I took a different approach with the apple. Usually I chop or slice unpeeled apple pieces and add everything together to make a salad. This time crispy sweet apple plays a dual role as a bowl and as part of the salad mixture.

I used Gala apples in this recipe. Fiji and Golden Delicious apples work well too. Green apples add a subtle sour note as well as a lovely monochromatic color when combined with celery.

As an appetizer, these apple bowls are a fun and unique finger food. Serve on a plate and have napkins handy. You can also serve as a main salad on a bed of fresh spring lettuce.

This salad is simple to make, light, healthy, and delicious. It may be made 3 hours in advance and kept covered and chilled. The vinaigrette and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate until ready to serve.

Apple Celery Salad

This recipe can easily be doubled. In place of walnuts, try almonds, pecans, brazil nuts, sunflower or pumpkin seeds. Also cilantro would be interesting in place of parsley.

3 tablespoons fresh lemon juice [about half a lemon]
3 tablespoons extra virgin olive oil
2 tablespoons agave
4 thinly sliced celery stalks
1/2 cup walnuts, broken into small pieces
2 tablespoons chopped fresh parsley
2 apples, cut in half, core removed
Salt and pepper to taste, optional

Whisk first 3 ingredients in small bowl to blend. Set aside.

Trim off bottoms of each celery stalk. Thinly slice stalks straight across or on deep diagonal. Place celery pieces in medium bowl and add walnuts and parsley.

Slice each apple in half and scoop out the core and stem end with a melon baller. Discard the core and ends.

Take a sharp knife or vegetable peeler and slice a very thin slice off the bottom of the rounded side of each apple half so that the apple half can lie open side up.

Take the melon baller and scoop out enough apple flesh to create a hollow bowl. Be careful not to scoop down too far and create a whole at the bottom of the apple half. Set apple bowls aside.

Chop apple flesh into small piece and add to the bowl with celery. Add citrus vinaigrette and add salt and pepper to taste. Combine the mixture well.

Divide the mixture among the apple bowls, pressing it into place. Serve immediately or refrigerate up to 3 hours, then serve.

Serves 2 as a main salad – 4 as an appetizer

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Comments

6 Comments so far

Peter on April 6, 2008 Sunday, 2:32 pm
When I tasted this delicious appetizer, I thought I am in heaven. I love the taste of the fresh fruits, and vegetables, and the valnut makes it really interesting
Stacy on April 7, 2008 Monday, 1:06 pm
The apple bowl is such a great idea! Looks gorgeous.
Marilyn on April 8, 2008 Tuesday, 6:57 am
I am going to try this salad today. It looks great! What an interesting approach to a Waldorf Salad, and how easy. I wouldn’t have thought to use the apple as a bowl.
Ingrid on April 8, 2008 Tuesday, 2:40 pm
Peter ~ thank you Honey, I’ll make it again soon.

Stacy ~ the apple bowl has a lot of possibilities. Hope you will try it with this recipe.

Marilyn ~ I’m glad you will try this one, it is really good.
Elena on June 11, 2009 Thursday, 7:23 am
looks delicious. I am going to make it tonight.
elena on June 12, 2009 Friday, 7:30 am
This was AMAZING! I made some last night. I added an avocado to the mix. The family gobbled it up. I made some more for lunches today. I did not have any parsley, but I am planning to make it with cilantro today… Yep, again! Thanks.

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