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


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."

  • Servings: 8

Source: Whole Living, November 2010


  • 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


  1. 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.

  2. Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.

  3. In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.

  4. 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.

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