When it comes to Thanksgiving I'm all about the stuffing, mashed potatoes, and pies. Because who needs veggies when you're stuffing yourself to the brim with carbs?! The only greens on my table (other than green bean casserole, which, come on, isn't really a green once you drown it in cream of mushroom soup and top it with fried onions) are the ingredients in my green apple and celery salad. I realize that doesn't sound super enticing but this recipe is all about the mustard vinaigrette. I don't even really like celery but something about the tart green apples, the celery's crunch, and the fatty goodness of the nuts all coming together with a perfectly balanced dressing is magical. Basically this salad never fails to impress. And on thanksgiving it's just green and fresh enough to fool my stomach into thinking I can have another serving of stuffing...
Apple Celery Walnut Salad
For the salad:
6 large or 8 medium celery stalks, thinly sliced
2 medium Granny Smith apples, peeled and thinly sliced
1/3 cup roughly chopped walnuts
For the vinaigrette:
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed, optional
3 teaspoons honey
Freshly ground black pepper
½ teaspoon coarse sea salt
5 tablespoons extra-virgin olive oil
In a salad bowl, combine the lemon juice, mustard, garlic, honey, black pepper, and sea salt. Slowly drizzle the olive oil into the mixture, whisking constantly to emulsify.
Add the salad ingredients to the dressing and toss. Serve immediately or refrigerate.