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."

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Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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