Ingredients
- 1 clove garlic, minced
- 1/2 tablespoon whole grain Dijon mustard
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 3 celery stalks, thinly sliced
- 1 medium fennel, quartered, cored and very thinly sliced
- 1 green or other tart apple, peeled, cut into thin wedges and cut crosswise thinly
- 1 small bunch flat-leaf parsley leaves, chopped
- 1 small red onion, finely diced
- 50 g parmesan cheese, freshly grated
- 50 g walnuts, coarsely chopped and lightly toasted
- 1 tablespoon thinly sliced chives (optional)
Instructions
- Whisk olive oil, lemon juice, grainy mustard, garlic in a small bowl and season with salt and pepper, to taste.
- In a large bowl, toss the sliced celery, fennel, and apple with half the dressing. Add the parsley, red onion, and three-quarters of the parmesan and toss gently to combine. Drizzle with remaining vinaigrette, scatter with the chives, walnuts and remaining parmesan, season to taste and serve. Enjoy!
Nutrition
Notes
- Walnuts can be dry toasted in a skillet or in a preheated oven to 375°F / 190°C. Just spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden, then coarsely chop the nuts.
- I like to use Wellant apples for this recipe -- they have a sweet-tart flavour and crisp, juicy texture, Braeburn, Elstar or tart green apples are also great choices, but you can use the variety you like best.
- Leftovers & Storage: Because of the crunchy nature of celery, apples, and fennel, this salad is a great make-ahead any time of year. It will hold up well as leftovers as well.