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
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.
Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
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.